June 11, 2009 (Routine)

• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: unwrapped rice in refrigerator under condensation from refrigerator.
  Foods shall remain covered at all times.
• 3-501.15(A)(1)-(7) - Corrected During Inspection The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: mashed potatoes at 44 F made yesterday. Cooled by wrapping then placing in freezer. Please monitor cooling temperatures and verify procedures are adequate. 135F to 71F in 2 hours, 71F to 41F in 4 hours.
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: deli meat.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on June 1 they shall be date marked with a "use by" date not exceeding June 7.
• 4-302.14 - There is no quaternary ammonia test strip in facility. (Quat ammonia was at acceptable concentration.)
  A QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-501.11(B) - Torn gasket at sandwich prep unit.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-903.11(C) - Corrected During Inspection Coffee filters unprotected.
  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.
• 6-501.12(A) - Observed that the floor near ice machine is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-101.11 - Corrected During Inspection Critical Observed that 1 container of poisonous and toxic materials do not bear have legible manufacturer's labels.
  All containers of poisonous and toxic materials shall bear a legible label to prevent accidental contamination of food and food contact surfaces.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach solution was measured in excess of 200 ppm.
  Maintain the concentration of the bleach solution between 50 and 100 ppm.

November 26, 2008 (Critical Procedures)

• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers in prep area.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: fish over breads in freezer.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 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: cooked chicken, raw chicken and raw beef in cookline refrigerator. Measured between 44 and 46 degrees F.
  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.
• 3-501.17(B) - Corrected During Inspection Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: opened and sliced deli meat in walk-in.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on Nov 1 they shall be date marked with a "use by" date not exceeding Nov 7.
• 3-603.11(C) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: burgers on Fast Eddie's menu.
  The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
• 46-37(a)-(h) - The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
  Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568.

May 20, 2008 (Follow-up)

• 3-603.11(B) - Critical Repeat The burgers on the menu do not have the "disclosure" statement
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredientsThere should be an asterisk next to the burgers linking it to the statement "burgers may be cooked to order" on the line before the "reminder"statment )consumer raw...etc, which is on the menu..
• 6-301.11 - Corrected During Inspection Repeat Observed that hand soap was not provided at each handwashing sink. NOne at bar
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Corrected During Inspection Repeat Observed that no paper towels were available for handwashing sink at the bar hand sinks
  prov ide paper towels at all hand sinks
• 6-303.11(C) - Repeat some of the light tubes in the ceiling lights in the kitchen have burned out
  replace burned out lights

May 06, 2008 (Routine)

• 2-103.11(D) - there is no soap or towels at any of the bar sinks so employees are unable to wash their hands. There are also no handwashing signs directing employees to wash their hands.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils. Employees were unaware that sanitizer was not being fed to the dishmachine and were not checking either dishmachine.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
• 3-301.11(C) - cup as scoop in sugar, dry storage
  use scoops with handles to keep hands out of foods
• 3-302.12 - Unlabeled food container of sugar??? in dry storage.
  label all food containers if the contents are not easily recognized
• 3-303.11 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food at the bar.
  After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop stored in the space between the ice machine and the wall
  store scoop in the ice with the handle out or in a clean container at the ice machin e
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures: cold cuts and chicken and burgers in the Master Bilt and half and half and cream in the True and burgers and lunch meats in the prep refrigerator on cook line.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below
• 3-603.11(B) - Critical Repeat The burgers on the menu do not have the "disclosure" statement
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredientsThere should be an asterisk next to the burgers linking it to the statement "burgers may be cooked to order" on the line before the "reminder"statment )consumer raw...etc, which is on the menu..
• 4-301.11 - the two main refrigerators in the kitchen and one of the prep refrigerators are not currently operating as required to hold food at a temperature of 41f or below.
  Refrigerators shall be capable of holding foods at a temperature of 41f or below. 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. Move foods to the one refrigerator which is working well, at the end of the cook line. note: only potentially hazardous foodsmust be moved.
• 4-501.11(B) - Repeat the faucet at the hand sink in the rotisserie area is loose
  tighten the faucet
• 4-501.114(A) - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Low level of sanitizer in container and none being pumped into the machine.
  keep sanitizer at 50 to 100 ppm. I pushed the primer switch until the chlorine was pumped into the machi eCHECK THE LEVEL OF SOAP AND SANITIZER AND TEST THE MACHINE DAILY.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution at either dishmachine
  The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
• 4-501.12 - The cutting board at the rotisserie area at one prep refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 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: refrigerator top (under cutting board) below the chicken rotisseries.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-903.11(A) - clean coffee pots and lids stored on extrememly soiled mat
  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.
• 43.1-3-3(a) - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager..
• 5-205.11(B) - the drain from the beer nozzle dispenser at the bar drains into the hand sink at the bar
  hand sinks are for handwashing only; all drain tubes and pipes must drain into the floor drain (with an air gap or backflow protection)
• 5-205.15(B) - one hand sink at the bar drains onto the floor when used. The toilet in the rotisserie area may not be working: sign says "out of order"
  fix these; all plumbing must be in good repair
• 5-501.15(A) - The cover of the refuse container located outside the establishment is not a tight fit.
  Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight fitting lids, doors, or covers.
• 6-301.11 - Observed that hand soap was not provided at each handwashing sink. NOne at bar
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Observed that no paper towels were available for handwashing sink at the bar hand sinks
  prov ide paper towels at all hand sinks
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  provide signs at all hand sinks (gave some to employees)
• 6-303.11(C) - some of the light tubes in the ceiling lights in the kitchen have burned out
  replace burned out lights
• 7-102.11 - Critical Repeat Working containers of poisonous and toxic materials are not properly labeled with a common name. Unlabeled bottle at bar and bottle of what appears to be window cleaner labeled as soap
  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.

November 20, 2007 (Critical Procedures)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw eggs over prepared cake
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken noodle soup, half and half
  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. note: soup was discarded
• 3-603.11(B) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: hamburgers
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name.
  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.

June 05, 2007 (Follow-up)

• 4-501.11(B) - Repeat front area hand sink faucet is loose, heat lamp burned out, hood lamps burned out and one cooler in the bar needs a new gasket.
  repair or replace above items
• 43.1-3-3(a) - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.

May 30, 2007 (Complaint)

May 25, 2007 (Follow-up)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw eggs stored above other foods in refrigerator
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 4-501.11(B) - one heat lamp out at front area; loose faucet at front area; light burned out at front area hood; one door to beer cooler at the bar doesn't close
  repair/replace these items
• 43.1-3-3(a) - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 5-205.11(B) - The handwashing station at the front area is being used for purposes other than washing hands.
  A handwashing sink may not be used for purposes other than hand washing.
• 6-202.15(A)(1)-(3) - the rear door does not have a sweep at the bottom; there is a gap of about an inch
  cover the gap (note; employee says this has been scheduled)
• 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink. Soap dispenser empty at the front area and dispenser has fallen off the wall at the kitchen sink
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.1. malfunctioning dish machine in bar is still apparently in operation. Manager said it would not be used and would be removed.2. Unused equipment in thekitchen (softe serve machine,et c)
  Remvoe or repair the dish machine and remove the unused equipment in the kitchen

May 18, 2007 (Other)

May 14, 2007 (Follow-up)

• 43.1-3-3(a) - Critical There is no Certified Food Manager present in the establishment.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 43.1-3-8 - Critical The establishment has been ordered to close due to the lack of a certified food manager.
  The Director shall order the closure of any food establishment which is operated without the permit required by Section 43.1-3-1 or is operated without a certified food manager being in control of the food establishment. The closure order shall be in writing, shall specifically state the reason for the closure and shall clearly specify the compliance requirements necessary to have the order revoked. The Sheriff of the County shall enforce the closure order until it is rescinded by the Director in writing. Upon receipt of satisfactory proof of compliance with the written requirements set forth in the closure order, the Director shall immediately issue a written rescission of the order.
• 43.1-5-1 - The food establishment did not submit new plans to our Plan Review office.
  Whenever a food establishment is constructed or remodeled or whenever an existing structure is converted to use as a food establishment, plans and specifications for such contruction, remodeling, or conversion shall be submitted to the Director for review and approval prior to commencement of such construction, remodeling or conversion. The Director shall verify that the plans and specifications conform to the requirements of this Chapter and the FDA Food Code. The plans and specifications shall include the intended menu, anticipated volume of food to be stored, prepared, and sold or served, the proposed layout and arrangement of the facilities, plumbing plans, mechanical plans, electrical plans, finish schedules, lighting schedules, and the types, model numbers, locations, dimensions, performance capabilities, and installation specifications of proposed fixed equipment and facilities. The Director may require additional plans or information, as needed, depending on the nature and extent of the proposed construction, remodeling, or conversion. The Director shall approve the plans and specifications if they meet the requirements of this Chapter and the FDA Food Code. The Director's approval of any plans or specifications shall not be viewed to be a determination that said plans or specifications are free from error. The owner shall have final responsibility for the accuracy and completeness of the plans and specifications, as well as for subsequent construction and installation. No food establishment shall be constructed, remodeled, or converted except in accordance with plans and specifications approved by the Director. Whenever plans and specifications are required to be submitted and approved, the Director shall inspect the food establishment prior to its beginning operation to determine compliance with the approved plans and specifications and with the requirements contained in this Chapter. A fee of $240 shall be paid to the Director upon submission of plans.

May 03, 2007 (Routine)

• 3-302.12 - Corrected During Inspection Unlabeled food containers with the following food items that are not easily identified by appearance: corn starch
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.12(A)-(F) - the beer "gun" dispenser is stored in a container of standing water;
  this should be stored in the holder; repair the holder
• 3-305.11(A)(2) - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination as follows: oil in front area stored on the floor
  Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. and stored above the floor
• 3-501.15(A)(1)-(7) - Corrected During Inspection Repeat a container of chicken soup was cooling on a counter at room temperature
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 3-603.11(B) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: hamburgers and steaks
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. This must be provided the next time the menu is printed.
• 4-204.112(A) - Corrected During Inspection The thermometers in some of the refrigerators and freezersare not properly located in the warmest part of the unit:
  In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
• 4-204.112(B) - Corrected During Inspection There was no temperature measuring device located in some of the refrigerators and freezers
  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.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-501.11(B) - There is a heat lamp out in the front area and a light in the hood burned out; no drain plugs at the three vat sink; gaskets ripped at the bar (door doesn't close at the unit holding cold glasses)the faucet is loose at the hand sink in the front area;
  repair or repl,ce these items
• 4-501.114(A) - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.at the bar machine.
  A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120F, (2) 50mg/L with a pH below 10 at 100F or pH below 8.0 at 75F, or (3) 100mg/L with a pH below 10 at 55F.
• 4-501.116 - Repeat The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
• 4-602.11(E)(1) - Corrected During Inspection the can opener was not clean
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous mustl be cleaned at any time when contamination may have occurred.
• 4-602.11(E)(4) - interior of ice bins, beverage dispensing nozzles, t are not being cleaned as required.
  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.
• 4-903.11(A) - clean lids are stored in pans with crumbs on thempizza paddle is stored on the top of the pizza oven, which is not clean
  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.
• 43.1-1-5(f) - Corrected During Inspection Repeat The food processor is intended for household use only and not approved for use in a commercial food establishment:
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the front area contains dirty dishes
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 6-202.15(A)(1)-(3) - there is a gap at the bottom of the rear door
  put a sweep/strip at the door to keep insects and rodents out
• 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Corrected During Inspection Repeat 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.
• 6-501.114(A) - Repeat Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Many pieces of unused equipment are stored at the loading dock/dumpster area. There is also unused equip-ment in the kitchen (soft serve machine etc)
  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.
• 6-501.12(A) - door to the dry storage room is very soiled
  clean the door
• 6-501.16 - Corrected During Inspection Repeat Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 7-102.11 - Corrected During Inspection Critical Repeat Working containers of poisonous and toxic materials are not properly labeled with a common name.
  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.

October 13, 2006 (Complaint)

October 13, 2006 (Routine)

• 3-302.12 - Corrected During Inspection Unlabeled food containers.
  label flour , sugar and other foods not easy to identify
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Bartender is storing beverage cans in the service ice at the bar.
  DO NOT STORE ANY FOOD IN ICE THAT IS USED FOR CUSTOMER BEVERAGES; PLEASE DISCUSS THIS WITH ALL BARTENDERS AND MANAGER SHOULD MONITOR THIS.
• 3-306.12(A) - Corrected During Inspection cup used as a dispenser in bulk foods
  use utensils with handles to dispense foods
• 3-307.11 - soda hoses are bar are not put back in holder and are lying in the ice
  do not contaminate the ice with hose line; put the hose back in the dispenser
• 3-501.15(A)(1)-(7) - noted large quantity of chicken wings in lexan plastic container, covered, in refrigerator
  use single layer, or small quantity of chicken at one time, use metal pans and do not cover completely to aid cooling. Note: ALL POTENTIALLY HAZARDOUS FOODS MUST COOL FROM 135F TO 41F WITHIN SIX HOURS MAXIMUM.
• 4-501.114(A) - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration, both at the bar and in the kitchen
  BOTH BAR AND KITCHEN DISHMACHINES MUST BE MONITORED TO ENSURE THAT SANITIZER CHEMICAL IS CHANGED, MONITORED AND THE MACHINE IS WORKING
• 4-501.116 - Corrected During Inspection The operators are not testing the chemical sanitizing solution to ensure proper concentration of the solution, both at the bar and in the kitchen .
  BOTH DISHMACHINES MUST BE TESTED AT LEAST ONCE DAILY TO MAKE SURE THAT THEY ARE SANITIZING CORRECTLY;
• 4-601.11(C) - Corrected During Inspection The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: parts of the can opener
  clean the can opener frequently; at least every four hours
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: Black and Decker food processor
  remove this equipment; all equipment must be commercial: NSF or the equivalent.
• 5-205.15(B) - one toilet seat unattached at ladies' room; missing handle for cold water at one sink in ladies' room
  repair these
• 5-501.113B - Corrected During Inspection Outside refuse container was uncovered.
  keep doors and lids closed
• 6-301.12(A) - Corrected During Inspection Observed that no paper towels were available for handwashing sink at the end of the cook line
  provide towels to all hand sinks
• 6-501.110(B) - Corrected During Inspection Employee clothing and other possessions have been found stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
  use lockers or hooks for employee clothing
• 6-501.114(A) - Facility is storing unnecessary items to the operation or maintenance of the establishment.(items outside to be discarded)
  remove unused equipment in rear outside restaurant.
• 6-501.12(A) - some of the grease filters had dust in them
  clean the hoods
• 6-501.16 - Mops and brooms not hung up to air dry.
  hang up or invert mops to dry
• 7-102.11 - Corrected During Inspection Critical Working containers of window cleaner and ??? not properly labeled.
  label all cleaners and other toxics

May 10, 2006 (Follow-up)

• 4-402.11A - Repeat The dish tables are not installed with closely abutting surfaces to minimize the need for cleaning.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11B - Repeat The door gaskets of the True RI and True Freezer on the cook line are damaged,
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Black and Decker food processor on cook line.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-202.11A - Repeat Lights bulb(s) in the reach-in refrigerators and freezers 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.
• 6-303.11B - Repeat Inadequate lighting was noted in some of the reach-in refrigerators and freezers.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-501.11 - Repeat Observed that some physcal structures are in poor repair; however, this is an older establishment.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.14A - Repeat The hood systems have not been cleaned since 9/1/2006 and were scheduled to be cleaned on 3/1/2006.
  The hood systems shall be cleaned by a professional service company.

May 10, 2006 (Follow-up)

• 4-402.11A - Repeat The dish tables are not installed with closely abutting surfaces to minimize the need for cleaning.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11B - Repeat The door gaskets of the True RI and True Freezer on the cook line are damaged,
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Black and Decker food processor on cook line.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-202.11A - Repeat Lights bulb(s) in the reach-in refrigerators and freezers 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.
• 6-303.11B - Repeat Inadequate lighting was noted in some of the reach-in refrigerators and freezers.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-501.11 - Repeat Observed that some physcal structures are in poor repair; however, this is an older establishment.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.14A - Repeat The hood systems have not been cleaned since 9/1/2006 and were scheduled to be cleaned on 3/1/2006.
  The hood systems shall be cleaned by a professional service company.

May 03, 2006 (Routine)

• 2-103.11D - Not one food employee was observed washing his hands during today's inspection.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 2-402.11A - Corrected During Inspection 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.
• 3-202.15 - Corrected During Inspection Critical Repeat Observed severely dented cans stored on the can rack with cans that will be used for service.
  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.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw eggs stored over RTE food in the True 3 Door RI in the MK and raw hamburgers stored over RTE food in the True Freezer in the MK.
  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.
• 3-304.12 - In-use utensils improperly stored between use. Observed utensils on the cook line stored in 124F hot water.
  Store these in-use utensils in a container of water if the water is maintained at a temperature of at least 140F.
• 3-304.14A - Repeat Wiping cloths improperly used to stabilize cutting boards.
  Ensure cloths used for wiping food spills are not used for any other purpose. Obtain washable cutting board mats to stabulize cutting boards.
• 3-305.12I - Employees are storing food in the walk-in refrigerator located outside of the establishment. When permitted, this establishment was permitted to use the outside walk-in refrigerator for the storage of beef and sealed beverages only.
  Relocate all food items to a refrigerator located inside of the establishment.
• 3-403.11A - Corrected During Inspection Critical Observed that chili and soups are not being rapidly reheated to a sufficient temperature and time to eliminate pathogenic bacteria before being held on the steam table. Chili was measured at 115F, gravy 135F, and soup 142F.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165F or above for 15 seconds. Food shall be reheated within 2 hours. Reheat these foods rapidly to 165F for 15 seconds prior to placement on the steam table.
• 3-501.15A - Repeat The methods used for cooling were not adequate. Observed rice (42F) and mashed potatoes (44F) holding at improper temperatures in the True Upright RI on the cook line. It was observed that the True Upright RI is capable of holding foods at 41F or less. It was also observed that the mashed potatoes were prepared yesterday and stored in a densly stocked tightly sealed container where they were likely cooled. It was then determined that these foods are most likely out of temperature due to cooling violations versus cold holding violations.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; (7) Covering food loosely while cooling; or(8) Any other method that can effectively accomplish cooling.
• 3-501.16A - Corrected During Inspection Critical Repeat Observed whole chicklens in the NTG warmer hot holding at improper temperatures (115-135F).
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3-501.16B - Corrected During Inspection Critical Repeat Observed potentially hazardous foods cold holding at improper temperatures (>50F) in the 4 door prep reach-in on the cook line in the main kitchen.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or less.
• 3-501.16B - Critical Repeat Observed raw chicken (44,45F) in the outside walk-in and cheese cake (44F) in the NTG dessert case cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 4-301.11 - Repeat Observed that the dessert case in the New Town Grill and the 4 door cook line prep reach-in in the main kitchen are not capable of maintaining potentially hazardous foods at 41F or less.
  Service these units immediately so that they are capable of maintaining potentially hazardous foods at 41F or less.
• 4-402.11A - Repeat The dish tables are not installed with closely abutting surfaces to minimize the need for cleaning.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11A - Observed that some lexan containers stored on the clean shelves in the main kitchen are severely warped.
  Replace damaged containers to ensure a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 4-501.11B - Repeat The door gaskets of the True RI and True Freezer on the cook line are damaged,
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. Exterior surfaces of equipment in New Town Grille.2. Steam table wells in New Town Grille
  Maintain nonfood-contact surfaces of equipment clean.
• 4-702.11 - Critical The food-contact surfaces off utensils and equipment were not observed sanitized.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 4-703.11C - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Black and Decker food processor on cook line.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-202.11A - Lights bulb(s) in the reach-in refrigerators and freezers 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.
• 6-202.15 - Corrected During Inspection Repeat Observed the front doors propped opoen upon my arrival.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-301.12A - Repeat Observed that no paper towels were available for the New Town Grille hand sink.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11B - Inadequate lighting was noted in some of the reach-in refrigerators and freezers.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-501.11 - Repeat Observed that some physcal structures are in poor repair; however, this is an older establishment.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment behind the establishment. Also observed unused refrigerators.
  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.
• 6-501.14A - The hood systems have not been cleaned since 9/1/2006 and were scheduled to be cleaned on 3/1/2006.
  The hood systems shall be cleaned by a professional service company.
• 7-202.12A - Corrected During Inspection Critical The concentration of the chlorine in the sanitizer bucket on the cook line in the MK was measured in excess of 200 ppm.
  Maintain the concentration of chlorine sanitizer solutions between 50 and 100 ppm.

May 03, 2006 (Routine)

• 2-103.11D - Not one food employee was observed washing his hands during today's inspection.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 2-402.11A - Corrected During Inspection 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.
• 3-202.15 - Corrected During Inspection Critical Repeat Observed severely dented cans stored on the can rack with cans that will be used for service.
  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.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw eggs stored over RTE food in the True 3 Door RI in the MK and raw hamburgers stored over RTE food in the True Freezer in the MK.
  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.
• 3-304.12 - In-use utensils improperly stored between use. Observed utensils on the cook line stored in 124F hot water.
  Store these in-use utensils in a container of water if the water is maintained at a temperature of at least 140F.
• 3-304.14A - Repeat Wiping cloths improperly used to stabilize cutting boards.
  Ensure cloths used for wiping food spills are not used for any other purpose. Obtain washable cutting board mats to stabulize cutting boards.
• 3-305.12I - Employees are storing food in the walk-in refrigerator located outside of the establishment. When permitted, this establishment was permitted to use the outside walk-in refrigerator for the storage of beef and sealed beverages only.
  Relocate all food items to a refrigerator located inside of the establishment.
• 3-403.11A - Corrected During Inspection Critical Observed that chili and soups are not being rapidly reheated to a sufficient temperature and time to eliminate pathogenic bacteria before being held on the steam table. Chili was measured at 115F, gravy 135F, and soup 142F.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165F or above for 15 seconds. Food shall be reheated within 2 hours. Reheat these foods rapidly to 165F for 15 seconds prior to placement on the steam table.
• 3-501.15A - Repeat The methods used for cooling were not adequate. Observed rice (42F) and mashed potatoes (44F) holding at improper temperatures in the True Upright RI on the cook line. It was observed that the True Upright RI is capable of holding foods at 41F or less. It was also observed that the mashed potatoes were prepared yesterday and stored in a densly stocked tightly sealed container where they were likely cooled. It was then determined that these foods are most likely out of temperature due to cooling violations versus cold holding violations.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; (7) Covering food loosely while cooling; or(8) Any other method that can effectively accomplish cooling.
• 3-501.16A - Corrected During Inspection Critical Repeat Observed whole chicklens in the NTG warmer hot holding at improper temperatures (115-135F).
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3-501.16B - Corrected During Inspection Critical Repeat Observed potentially hazardous foods cold holding at improper temperatures (>50F) in the 4 door prep reach-in on the cook line in the main kitchen.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or less.
• 3-501.16B - Critical Repeat Observed raw chicken (44,45F) in the outside walk-in and cheese cake (44F) in the NTG dessert case cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 4-301.11 - Repeat Observed that the dessert case in the New Town Grill and the 4 door cook line prep reach-in in the main kitchen are not capable of maintaining potentially hazardous foods at 41F or less.
  Service these units immediately so that they are capable of maintaining potentially hazardous foods at 41F or less.
• 4-402.11A - Repeat The dish tables are not installed with closely abutting surfaces to minimize the need for cleaning.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11A - Observed that some lexan containers stored on the clean shelves in the main kitchen are severely warped.
  Replace damaged containers to ensure a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 4-501.11B - Repeat The door gaskets of the True RI and True Freezer on the cook line are damaged,
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. Exterior surfaces of equipment in New Town Grille.2. Steam table wells in New Town Grille
  Maintain nonfood-contact surfaces of equipment clean.
• 4-702.11 - Critical The food-contact surfaces off utensils and equipment were not observed sanitized.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 4-703.11C - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Black and Decker food processor on cook line.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-202.11A - Lights bulb(s) in the reach-in refrigerators and freezers 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.
• 6-202.15 - Corrected During Inspection Repeat Observed the front doors propped opoen upon my arrival.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-301.12A - Repeat Observed that no paper towels were available for the New Town Grille hand sink.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11B - Inadequate lighting was noted in some of the reach-in refrigerators and freezers.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-501.11 - Repeat Observed that some physcal structures are in poor repair; however, this is an older establishment.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment behind the establishment. Also observed unused refrigerators.
  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.
• 6-501.14A - The hood systems have not been cleaned since 9/1/2006 and were scheduled to be cleaned on 3/1/2006.
  The hood systems shall be cleaned by a professional service company.
• 7-202.12A - Corrected During Inspection Critical The concentration of the chlorine in the sanitizer bucket on the cook line in the MK was measured in excess of 200 ppm.
  Maintain the concentration of chlorine sanitizer solutions between 50 and 100 ppm.

October 24, 2005 (Routine)

• 3-202.15 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service. Observed a severely dented can of mushrooms stored on the can rack with the usable cans.
  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.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in some cold holding units. Observed raw steak slices over french fries in the New Town Grill and Cook Line freezers. Observed raw hamburgers over bread in the True Frezer (MK).
  Refer to notes on FOOD STORAGE in the comments section.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw hamburgers over raw steaks and crab in the True Freezer (MK).
  Refer to notes on FOOD STORAGE in the comments section.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the New Town Grill 3 door reach-in, True cook line upright, and top compartment of the 4 door reach-in on the cook line.
  Protect food from contamination by storing food in packages, covered containers, or wrappings.
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food at the bar.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 3-304.13 - Observed lines used to line nonfood contact/storage surfaces.
  Cease use of linens for this purpose. ALl food and nonfood contact surfaces shall be smooth and easily cleanable.
• 3-304.14A - Repeat Wiping cloths improperly used to stabilize cutting boards.
  Ensure cloths used for wiping food spills are not used for any other purpose. Obtain washable rubber mats to stabilize cutting boards.
• 3-305.14 - Observed food (i.e., raw vegetables, condiments) stored in the outside walk-in refrigerator. The food is subjected to contamination when transported from the walk-in to the main kitchen.
  The outdoor walk-in is approved for storage of packaged beverages (i.e., beer, water) only. All food must be stored inside of the establishment.
• 3-501.17A - Corrected During Inspection Critical Repeat Observed prepared ready-to-eat (RTE) foods (i.e., chili, rice, soups) in the refrigeration units are not properly dated for disposition. Most foods (i.e., chili) are marked with preparation dates, but no consume-by dates. Some foods (i.e., rice) are not marked at all.
  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.
• 3-501.17C - Corrected During Inspection Critical Observed ready-to-eat (RTE) commercially processed foods (i.e., precooked chicken wings, sliced deli meat, sliced and shredded cheese) were not properly dated for disposition after opening. Some foods (i.e., sliced deli meat) were marked with preparation dates, but not consume-by dates. Some foods (i.e., sliced cheese) were not marked at all.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
• 4-301.11 - Observed that the ambient air temperature of the 4 Door Refrigerator on the cook line in the main kitchen was 45F. The food in this unit was measured at 44F-45F.
  Adjust the thermostat on this unit or service the unit so that it is capable of maintaining potentially hazardous foods at 41F or less. It was suggested that the ambient air temperature of the unit be set between 36-38F.
• 4-402.11A - Repeat The soiled and clean dish tables adjacent to the dish machine are not installed with closely abutting surfaces to minimize the need for cleaning.
  Seal (recaulk) the units to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11B - Repeat The door gaskets on the following units are damaged:1. True Prep RI - NTG2. 3 Door UC RI - NTG3. True Upright - Cook Line MK4. True Upright Freezers5. Walk-In
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-502.11B - The food temperature measuring device was found out of calibration in the range of use. The digital thermometer was broken.
  Obtain at least 2 new food thermometers and calibrate the thermometers in 32F ice-water weekly to ensure their accuracy in the range of use.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch:1. Interior surfaces of reach-in refrigerators and freezers.
  Clean and sanitize these surfaces for food contact.
• 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: 1. Refrigerator and Freezer Gaskets2. Steam Table Wells3. Caulk on soiled dish table (mildew growth)
  Maintain nonfood-contact surfaces of equipment clean.
• 4-901.11A - Repeat Observed metal and lexan pans 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.
• 4-903.11C - Corrected During Inspection Coffee filters were observed stored unprotected.
  Store items in the original protective package to protect from contamination until used.
• 5-202.12A - Water from the following hand sinks was measured at a temperature less than 110F (100F):1. New Town Grill2. Restrooms (all)3. Cook Line - Main Kitchen
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F (100F) to allow more effective removal of fatty soils encountered in kitchens.
• 5-205.11A - TThe bar hand sinks are blocked, preventing access by employees for easy handwashing.
  Access to the hand sinks identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.11B - The hand sinks in the New Town Grill and Bar areas are being used as dump stations.
  Hand sinks are to be used for washing hands only.
• 5-205.15B - The sink basin at the New Town Grill hand sink is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.113B - Corrected During Inspection Outside refuse container was uncovered. It was also observed that the lids are damaged.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests. **The CFM contacted the refuse removal company and the damaged lids will be replaced.**
• 6-202.15 - Repeat Openings to the exterior of the building are present along the the exterior doors downstairs.
  Protect the food establishment against the entry of insects and rodents by installing door sweeps.
• 6-501.11 - The following physical structures are not maintained in good repair:1. Floor grate on cook line in New Town Grill2. Missing ceiling panel in main kitchen
  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. Observed unused items behind the walk-in cooler outdoors.
  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.
• 6-501.16 - Corrected During Inspection Repeat 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.
• 8-304.11A - Corrected During Inspection The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a conspicuous location to consumers.

May 02, 2005 (Routine)

• 3-202.15 - Corrected During Inspection Critical Observed two dented cans stored on the can rack with ready to use cans.
  Carefully inspected cans upon delivery. Cans with dents that may have perforated the seal of the can shall not be used. Either discard or return these cans to the distributor, Cans that will be returned shall be stored in a segregated location.
• 3-302.12 - Observed an unlabeled food (sugar or salt) containerin the dry storage area.
  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.
• 3-304.14A - Wiping cloths improperly used. Observed cloths used to stabilize cutting boards.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 3-305.11A3 - Peanut oil and shortening stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate. Observed Navy Bean Soup in the True 3 Door Upright (main kitchen) stocked over 6 inches deep in a lexan pan that was tightly covered.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; (7) Covering food loosely while cooling; or (8) Any other method that can effectively accomplish cooling.
• 3-501.16A - Corrected During Inspection Critical Observed chili, cheese, gravy, marinara sauce, and soup hot holding at improper temperatures (77-88F) on the steam table at the Seafood Grill.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Food must be reheated to 165F prior to being held on the steam table.
• 3-501.16B - Corrected During Inspection Critical Observed shredded cheese, grilled chicken, and coleslaw cold holding at improper temperatures (44-46F) in the True prep in the Seafood Grill.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or less. Do not keep food in the top reach compartment of the True prep overnight. Ensure that the doors to this unit are always tightly closed.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) chicken wings, deli meat, and navy bean soup were 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.
• 3-501.18A - Critical The following prepared ready-to-eat (RTE) food items in the refrigeration units were not discarded by the "consume by" date:1. Mashed potatoes - 4/29 - Seafood grill 3 door undercounter2. Cooked pasta - 4/21 - Seafood grill 3 door undercounter3. Cocktail sauce - 4/29 - True 3 door upright
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. 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.
• 4-101.111 - The tin foil lining the side of the bread prep table in the Seafood Grill and the cardboard stabilizing this table are not corrosion resistant, nonabsorbent, and/or smooth.
  Remove the tin foil (CORRECTED) and cardboard. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-202.16 - Soda crate(s) found used for the following: Elevated storage of soda boxes near the back door in the main kitchen.
  Milk, soda, and bread 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.
• 4-402.11A - The table adjacent to the dishmachine in the main kitchen is not installed with closely abutting surfaces to minimize the need for cleaning.
  Seal (recaulk) the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11B - The door gaskets on the following units are damaged:1. True Upright (Seafood Grill)2. True Upright Freezers (3 total in Main Kitchen)3. True Upright refrigerator (main kitchen)
  Replace the door gaskets in accordance with the manufacturer's specifications.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: Can opener blade.
  Clean and sanitize these surfaces for food contact.
• 4-901.11A - Observed metal pans 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.
• 6-202.15 - Openings to the exterior of the building are present along the two sets of double doors in "The Deep."
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-301.12A - Repeat Observed that no paper towels were available for the following hand sinks:1. Seafood grill hand sinks2. Hand sink near cookline in main kitchen
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11C - Repeat Observed a light bulb out under the hood in the Seafood Grill.
  Replace the light bulb.
• 6-501.16 - Corrected During Inspection Repeat 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.

December 01, 2004 (Follow-up)

November 05, 2004 (Routine)

• 6-303.11B - Inadequate lighting was noted in the True Reach-In Freezers. Light bulbs out.
  Replace the light bulbs. Ensure that maximum lighting is provided in all refrigeration units.
• 6-301.12A - Observed that no paper towels were available for the following hand sinks: 1) Back kitchen near the grill 2) Seafood Grill
  CORRECTED DURING INSPECTION. Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 5-501.113B - Observed outside trash receptacle uncovered.
  CORRECTED DURING INSPECTION. Keep all doors and lids closed on all outdoor receptacles to prevent attraction and harborage of rodents and other pests.
• 4-703.11C - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. The chlorine concentration of the sanitizer is well below 50 PPM.
  Repair the unit to restore chemical sanitization. The concentration of the sanitizer should be maintained between 50 and 100 PPM
• 3-501.17A - Critical Prepared ready-to-eat (RTE) foods stored in the refrigeration units are 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.
• 6-201.11 - Repeat Ceiling tiles in the down stairs restrooms are not cleanable.
  Install cleanable tiles in the down stairs restrooms.
• 3-302.11A1 - Critical Raw animal food (SHELL EGGS) stored over ready-to-eat (RTE) food in the the Walk-In refrigeration unit.
  CORRECTED DURING INSPECTION. Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food or other raw RTE food such as vegetables, and cooked RTE food.
• 6-303.11C - Inadequate lighting was noted under the hood. Light bulb was out.
  Replace the bulb. Provide maximum lighting in all food prep areas.
• 5-501.17 - There is no covered receptacle for the disposal of feminine napkins in the ladies room stalls of the customer/employee restrooms.
  Install a covered receptacle for the disposal of feminine napkins in the ladies room stall.
• 3-307.11 - Repeat The Walk-In Cooler is located outside of the establishment. One has to exit the building to access the Walk-In Cooler.
  Provide a covered walk-way to the Walk-In Cooler or use the Walk-In Cooler for the storage of beverages only.
• 6-501.114A - Facility is storing items and equipment that are unnecessary to the operation 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.
• 3-302.11A4 - Critical Observed uncovered food in the some reach-ins and in the dry storage area (flour, etc.)
  CORRECTED DURING INSPECTION. Protect food from contamination by storing food in packages, covered containers, or wrappings.
• 4-601.11A - Critical The meat slicer was observed soiled with food debris.
  CORRECTED DURING INSPECTION. Clean and sanitize the surfaces of the slicer immediately after each use.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all hand sinks used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all hand sinks used by food employees.
• 6-301.11 - Soap was not provided at all hand sinks used by employees.
  Hand soap must be provided at all hand sinks to encourage proper hand washing. The handsoap should be easily accessible and dispensed through a pump.
• 3-501.13 - Observed meat thawwing at room temperature in the back kitchen.
  CORRECTED DURING INSPECTION. Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chlorine sanitizer.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Chlorine should maintain a concentration between 50 and 100 PPM.
• 6-501.16 - Mops were not hung up to air dry.
  CORRECTED DURING INSPECTION. 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.
• 3-304.12 - Dispensing utensils improperly stored between use. Observed ice scoop stored on counter top.
  CORRECTED DURING INSPECTION. Store ice scoops in one of the following manners: 1) In the ice with their handles above the top of the ice within containers or equipment that can be closed. 2) In a clean, protected location, such as a bucket that is cleaned frequently.
• 5-103.11A - Critical The hot water in the upstairs men's restroom and at the bar hand sinks is not reaching 100F.
  Adjust the system so that hot water is reaching these hand sinks.

June 02, 2004 (Pre-Opening)

• 6-501.11 - 1. Gap observed at floor/wall juncture behind the master bilt cooler (grout missing from tiles) 2. Opening and holes observed in walls in the down stairs rest rooms. 3. Damaged wall surfaces observed behind the down stairs mop sink. 4. Cover missing from the exhaust fan in the down stairs rest room. 5. Walls behind the down stairs dish washer not in good repair.
  Make repairs necessary to maintain the establishment in good condition.
• 3-307.11 - Walk in cooler located outside the establishment. One has to exit the building for access to the walk in cooler.
  Provide a walk covered walk way to the walk in cooler or use the walk in cooler for the storage of beverages ONLY.
• 5-203.14A - Critical The plumbing line of the down stairs bar three compartment sink observed with an air break and not an air gap. (note: This sink is not used for ware washing the down stairs bar has a glass washer.
  Install a one (1") inch air gap to prevent the back flow of solids, liquids and other contaminates.
• 4-501.11A - 1. Inoperable Vulcan gas oven observed on the front cook line (note: This was not noted on the courtesy inspection report) 2. Inoperable dish washer observed at the up stairs bar. 3. A number of vent covers missing from cooling units (screen vents for compressor).
  1. Make repairs necessary to maintain all equipment in good working condition. 2. Part for the dish washer on order, see invoice on site.
• 6-201.11 - Ceiling tiles in the down stairs rest rooms (men and women) are not cleanable.
  Install cleanable ceiling tiles in the down stairs rest rooms.
• 4-501.11B - The door gasket of the three cooler in the new grill food service area observed torn/damaged and not in good repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.