Farm Fresh Supermarket #218, 2868 Virginia Beach Boulevard, Virginia Beach, VA - Restaurant inspection findings and violations

October 20, 2009 (Routine)

• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (rusty food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 1780 - Critical Food contact surfaces of the slicer used to prepare potentially hazardous food items were observed soiled with accumulations of food residues. Logs not available.
  Clean food-contact surfaces of slicers no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 0820 A 2 - Critical Tuna salad and potato salad at salad bar cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) ribs and baked chicken 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. 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.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2000 C - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 1730 - Hollow handled scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard, replace or repair the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.

July 14, 2009 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0580 - Corrected During Inspection Single-use gloves laying on end of 3x sink.
  Cease reuse and discard gloves when interruptions occur in the operation.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 1790 - Panini grills have excessive carbon flaking off the food contact surfaces.
  Clean the food contact surface of the panini grills to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 2000 - Corrected During Inspection A bag of single service containers was were found stored on the floor, beside a metal work table.
  Store packages of single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3080 - The light above the fryer is not working.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

March 09, 2009 (Routine)

• 1320 - There was no visible temperature measuring device located in the deli display unit.
  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.
• 1570 - Mechanically vented hood filters above deep fryer has a gap in between filters; needs another filter of filter spacer in unit.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 3180 - Ceiling vent in the back of the kitchen 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.

November 10, 2008 (Routine)

• 1800 - The nonfood contact surface of the shelving area in the back area has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Walls in the area of the 3 compartment sink are not maintained in good repair holes
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - walls and in the preperation area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

May 02, 2008 (Routine)

• 0820 A 1 - Critical RIbs and cturkey wings hot holding at improper temperatures 99 and 100 degrees.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 A 2 - Critical cold holding at improper temperatures,tuna salad 46,mac salad 46 on salad bar
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1750 - Reuse of single use aluminun pans(in sink to be washed)
  Discontinue the reuse of single-use containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3180 - Repeat Cooling unit fan cover in the walk in refrigerator noted in need of cleaning.Ceiling tiles also,
  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.

January 22, 2008 (Routine)

• 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination 5 gallon containers of cooking oil..
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: panini heater heavy grease build up..
  Maintain nonfood-contact surfaces of equipment clean.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food preperation utensils preventing its use.
• 3180 - Repeat Cooling unit in the in the walk in refrigerator noted in need of cleaning.The ceiling tiles in the back room neeed ot be replaced
  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 - Repeat Intake and exhaust air ducts are not being cleaned. grease dripping
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

October 12, 2007 (Routine)

• 0610 - Food stored in a location where it is subject to splash, dust or other contamination.5gallon containers of cooking oil
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: panini heater
  Clean and sanitize these surfaces for food contact.
• 2350 ii - Plumbing connection under the hand sink is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3180 - Ceiling tiles in the back preperation area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

July 11, 2007 (Routine)

• 1800 - The nonfood contact surface of the shelving has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Repeat Cooling unit, fan cover in the walk in refrigerators 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 - Repeat Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

March 12, 2007 (Routine)

• 0820 - Critical Repeat Cold holding at improper temperatures. AT THE SALAD BAR
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1320 - Repeat There was no visable temperature measuring device located in the hot display cabinet,also in the walk in nfrefrigerfator
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: OUTSIDE of the clean stainless steel pans
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Ceiling and the vent in the front area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

November 08, 2006 (Routine)

• 0820 - Critical Repeat Salads( many) cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Critical Repeat Brunswick stew hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1320 - There was no visable temperature measuring device located in the walk in refrigerator
  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.
• 1570 - C ooling unit fan covers in the walk in refrigeratorwas observed in a condition that prevents necessary maintenance and easy cleaning.Rusty
  Repair the 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 replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Sandwich heater,clean stainless steel containers food residue.
  Clean and sanitize these surfaces for food contact.
• 2890 - Light bulb in the back room not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

October 04, 2006 (Other)

August 11, 2006 (Routine)

• 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0550 - 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.
• 0820 - Corrected During Inspection Critical Food at salad bar hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 0820 - Corrected During Inspection Critical Food at salad bar cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1450 - Corrected During Inspection Low-boy unit was not holding at 41F or below.
  Closely monitor equipment temperature. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 3340 - Corrected During Inspection Critical Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 10, 2006 (Routine)

• 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0470 - Critical Unwrapped or uncovered food in the walk-in unit. Chicken not covered completely in the walk-in unit.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 2000 - Repeat Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

February 02, 2006 (Routine)

• 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink stored on prep table.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 2000 - Corrected During Inspection Repeat Clean single service containers were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

November 15, 2005 (Routine)

• 0820 - Critical Repeat PHF display case cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces. Quat sanitizer 100 ppm when tested.
  Provide quat at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 2000 - Repeat Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

September 01, 2005 (Routine)

• 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open personal drink stored in the walk-in top shelf above food.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination. Not protected in a plastic sleeve.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

June 02, 2005 (Routine)

• 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open containers of employees' drink were stored on the prep table and on the shelf where utensils were stored in the kitchen area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0260 - Critical A block of molded cheese is offer for sale. Processed packages of cheese found molded within the package after processing.
  Ensure food is safe and unadulterated.
• 0470 - Corrected During Inspection Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Uncut cheese stored next to raw chicken in the walk-in refirgerator.
  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.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. When tested no sanitizer were found in the sanitizing bucket.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Repeat Soup and chicken hot holding at improper temperatures on the salad bar and in the display case.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0820 - Corrected During Inspection Critical Repeat Deli meat and other food items cold holding at improper temperatures in the display refrigerator and low-boy refrigerator.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0960 2 - The food contact surface of the metal banded brushes is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Repair or replace the metal banded brushes to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1730 - The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 1750 - Corrected During Inspection Single-service items were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3170 - Several floor tiles are missing in the walk-in refrigerator.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

June 02, 2005 (Routine)

• 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open containers of employees' drink were stored on the prep table and on the shelf where utensils were stored in the kitchen area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0260 - Critical A block of molded cheese is offer for sale. Processed packages of cheese found molded within the package after processing.
  Ensure food is safe and unadulterated.
• 0470 - Corrected During Inspection Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Uncut cheese stored next to raw chicken in the walk-in refirgerator.
  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.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. When tested no sanitizer were found in the sanitizing bucket.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Repeat Soup and chicken hot holding at improper temperatures on the salad bar and in the display case.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0820 - Corrected During Inspection Critical Repeat Deli meat and other food items cold holding at improper temperatures in the display refrigerator and low-boy refrigerator.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0960 2 - The food contact surface of the metal banded brushes is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Repair or replace the metal banded brushes to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1730 - The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 1750 - Corrected During Inspection Single-service items were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3170 - Several floor tiles are missing in the walk-in refrigerator.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

March 04, 2005 (Routine)

• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 2890 - Light bulb in walk-in cooler not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

March 04, 2005 (Routine)

• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 2890 - Light bulb in walk-in cooler not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

October 26, 2004 (Routine)

• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 0820 - Critical Potato salad cold holding at improper temperatures. Corrected.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Critical Repeat Chicken and cheesy soup hot holding at improper temperatures. Corrected.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1780 - Critical Food contact surfaces of slicer not being cleaned every 4 hours.
  Clean food-contact surfaces of slicers no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1150 - The nonfood contact surfaces of the woven baskets are 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.

October 26, 2004 (Routine)

• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 0820 - Critical Potato salad cold holding at improper temperatures. Corrected.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Critical Repeat Chicken and cheesy soup hot holding at improper temperatures. Corrected.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1780 - Critical Food contact surfaces of slicer not being cleaned every 4 hours.
  Clean food-contact surfaces of slicers no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1150 - The nonfood contact surfaces of the woven baskets are 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.

July 07, 2004 (Routine)

• 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 3380 - Critical Quaternary Ammonia being applied to food contact surfaces does not meet the requirements of 200 ppm.CORRECTED
  Utilize only quat that meet the requirements of 200 ppm when applying to food contact surfaces
• 0830 - Critical The prepared ready-to-eat (RTE) foods 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.
• 0550 - Dispensing utensils improperly stored between uses. (Knives improperly stored)
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0820 - Critical Mac and cheese hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 3490 - Drinks, food, purses and hats stored in such a way that they could contaminate food and equipment.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

July 07, 2004 (Routine)

• 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 3380 - Critical Quaternary Ammonia being applied to food contact surfaces does not meet the requirements of 200 ppm.CORRECTED
  Utilize only quat that meet the requirements of 200 ppm when applying to food contact surfaces
• 0830 - Critical The prepared ready-to-eat (RTE) foods 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.
• 0550 - Dispensing utensils improperly stored between uses. (Knives improperly stored)
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0820 - Critical Mac and cheese hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 3490 - Drinks, food, purses and hats stored in such a way that they could contaminate food and equipment.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

April 13, 2004 (Routine)

• 2000 - Repeat Single service items observed unprotected from contamination. (Take out containers face up)
  Store single service items inverted, in plastic, or in an approved dispenser.
• 2810 - Floor or floor covering in front line is not smooth and easily cleanable. (cardboard on floor)
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 0610 - Food stored on the floor in the walk in freezer.CORRECTED Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: clean utensil storage drawer.
  Clean and sanitize these surfaces for food contact.

April 13, 2004 (Routine)

• 2000 - Repeat Single service items observed unprotected from contamination. (Take out containers face up)
  Store single service items inverted, in plastic, or in an approved dispenser.
• 2810 - Floor or floor covering in front line is not smooth and easily cleanable. (cardboard on floor)
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 0610 - Food stored on the floor in the walk in freezer.CORRECTED Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: clean utensil storage drawer.
  Clean and sanitize these surfaces for food contact.

January 15, 2004 (Routine)

• 2000 - Single service items observed unprotected from contamination. Take out containers.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 1570 - Repeat Hood above grill was observed in a state of disrepair and damaged.
  Repair the hood 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 hood, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

January 15, 2004 (Routine)

• 2000 - Single service items observed unprotected from contamination. Take out containers.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 1570 - Repeat Hood above grill was observed in a state of disrepair and damaged.
  Repair the hood 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 hood, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

November 17, 2003 (Routine)

• 1750 - Single-service items were observed reused for the storage of food. Aluminum pans being re-used. Not considered durable for re-use.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1570 - The hood system was observed in a state of disrepair and damaged. Hood lighting system has a short. Lights flicker on and off.
  Repair the hood 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 hood, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: metal storage pans
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3170 - Wall and floor tiles on the corner near the handsink are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor near the fryer, floor under the 3-compartment sink and the walls in the walk in are 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.
• 2260 - Critical Observed a hose attached to a faucet fixture.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.

November 17, 2003 (Routine)

• 1750 - Single-service items were observed reused for the storage of food. Aluminum pans being re-used. Not considered durable for re-use.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1570 - The hood system was observed in a state of disrepair and damaged. Hood lighting system has a short. Lights flicker on and off.
  Repair the hood 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 hood, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: metal storage pans
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3170 - Wall and floor tiles on the corner near the handsink are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor near the fryer, floor under the 3-compartment sink and the walls in the walk in are 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.
• 2260 - Critical Observed a hose attached to a faucet fixture.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.