Fazoli's, 2316 Chesapeake Square Ring Rd., Chesapeake, VA - Restaurant inspection findings and violations

September 16, 2009 (Follow-up)

May 28, 2009 (Routine)

• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0810 - Corrected During Inspection The methods used for cooling were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0810 - Corrected During Inspection Food containers for cooling food are arranged so as not allow for maximum heat transfer.
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) spegetti in the refrigerator, the food should have been discarded one day ago.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: inside top of ice machine.
  Clean and sanitize these surfaces for food contact.
• 2000 C - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3080 - Repeat Less than 20 foot candles of light was noted in the Randell reach-in refrigerator.
  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

January 22, 2009 (Routine)

• 0550 - Repeat Dispensing utensils improperly stored between uses.
  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.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: magnetic strip holding knives, shelving holding single service food containers.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: door gaskets and vent hood on the pizza oven.
  Maintain nonfood-contact surfaces of equipment clean.
• 3080 - Less than 50 foot candles of light was noted in the @AREAS@
  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
• 3340 - Critical Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 28, 2008 (Routine)

• 0550 - Repeat Dispensing utensils improperly stored between uses.
  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.
• 0850 - Critical Cooked noodles, cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1060 - The nonfood contact surface of the grey rolling cart (needs to be replaced) is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: salt container and pan underneath.
  Maintain nonfood-contact surfaces of equipment clean.

April 04, 2008 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Overfilled meats in insert pans of small preparation refrigerator and top meats filled last night in top insert pans in large preparation refrigerator, cold holding at improper temperatures since last night.
  Out of temperature meats voluntarily discarded during the inspection. Suggest storing meats and other potentially hazardous foods from top of large preparation refrigerator in bottom of unit or walk in refrigerator overnight when temperatures are not monitored. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 2280 - Critical The handsink in the kitchen is turned sideways, between small preparation refrigerator and the wall, preventing routine handwashing by food workers.
  Modify design to make access to handsink easier. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2930 - Drive through window is not self closing and does not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3090 - Ventilation for the pasta magic is not sufficient to keep rooms free of excessive steam
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 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

October 01, 2007 (Routine)

• 0380 - Critical Some canned goods are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants- dented
  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.
• 0550 - Dispensing utensils improperly stored between uses (scoop handle observed in salt).
  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.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Some door gaskets (freezers/refrigerators).
  Maintain nonfood-contact surfaces of equipment clean.
• 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.

May 25, 2007 (Routine)

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Door gaskets (Randell refrigerator unit)
  Maintain nonfood-contact surfaces of equipment clean. *New gaskets on order
• 2890 - Light bulb in the walk-in refrigerator not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb. **Light covers on order
• 3080 - Less than 10 foot candles of light was noted in the walk-in freezer.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration/freezer units and dry storage areas and in other areas and rooms during periods of cleaning. *Additional bulb to be placed in unit

April 20, 2006 (Follow-up)

• 0200 - Repeat 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.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Repeat PASTAS cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. STORE SMALLER PORTIONS OF PASTA ON THE COLD HOLDING PREP LINE.
• 1100 - The food contact surface of A KNI9FE HANDLE is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the KNIFE HANDLE to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1570 - Repeat The door gasket of SEVERAL UNITS ARE damaged.
  ON ORDER.
• 1580 - Repeat The cutting board along the SILVERKING AND ONE PORTABLE BOARD are scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: STAINLESS STEEL CONTAINERS, PLASTIC CONTAINERS, SHEET TRAYS, AND ICE MACHINE INTERIOR PARTS.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: CONVENTION OVEN, PIZZA OVEN, SHEET TRAYS AND SUB TRAYS.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: COUNTER TOPS UNDER EQUIPMENTSCALELOWER SHELVESREACH IN REFRIGERATOR GASKETSBREAD STORAGE TRAYSSQUEEZE BOTTLE HOLDING PANEXHAUST HOOD FILTERSCLEANING GEARCARTS
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the PIZZA OVEN 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.
• 1960 - Repeat TABLEWARE were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2000 - Repeat Clean PASTA COOKER WAS observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 - Repeat Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2580 - Repeat ICE ACCUMULATION AROUND THE WIR DOOR.
  NEW HEATING ELEMENT AND DOOR HINDGES ARE ON ORDER.
• 2830 - Repeat Floor UNDER KETTLES not graded to drain.
  FLOOR WAS JUST REPAIRED. CONTRACTOR HAS BEEN NOTIFIED AND WILL CORRECT TOMORROW.
• 2830 - Repeat Floor wall juncture in REAR STORAGE AREA HAS A DAMAGED COVING TILE.
  REPLACE TILE.
• 3170 - Repeat FLOOR GROUTING AND LIGHT FIXTURE IN THE WIF not maintained in good repair
  FLOOR TILES ARE SCHEDULED FOR REGROUTING AND THE LIGHT FIXTURE WAS REPAIRED DURING THE INSPECTION.
• 3180 - Repeat LOWER PORTIONS OF WALLS BEHIND EQUIPMENT, FLOORS, AND CEILING TILES 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.

March 23, 2006 (Follow-up)

• 0050 - Critical Repeat The person in charge was not available at the time of inspection. NO CFM.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. SAUSAGES.
  Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
• 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils. EMPLOYEE OBSERVED IMPROPERLY WASHING AND RINSING A UTENSIL.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 0070 - PIC NOT TRAINED ON PROPER METHOD TO TEST SANITIZING CONCENTRATION.
  Ensure employees are TRAINED IN ALL AREAS OF FOOD SAFETY.
• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0240 - Repeat 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.
• 0450 C - Bowl or utensil without handle used to dispense food. CHEESE
  Use utensil with handle to dispense food.
• 0470 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. PASTA PADDLE AND EMPLOYEE WORKING DRIVE THROUGH WINDOW AND MAKING PIZZA'S.
  Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils AND HAVE WEAR AN APRON AND REMOVE EQUIPMENT THAT MAY COME INTO CONTACT WITH FOOD DURING PREPARATION.
• 0480 - Unlabeled food containers. SALT
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - Dispensing utensils improperly stored between uses. BRUSH COMPLETELY BURIED IN THE CINNAMON MIX.
  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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Repeat ITALIAN SPICY SAUSAGE AND MEAT SAUCE hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0830 - Corrected During Inspection Critical Repeat THE PASTA SALAD in the WIR was not properly dated for disposition after opening.
  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 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.
• 1100 - Repeat The food contact surface of SEVERAL PLASTIC FOOD CONTAINERS ARE not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the CONTAINERS to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1530 - MOISTURE HAS DAMAGED THE TEST KIT.
  REPLACE KIT so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - SQUEEZE HANDLED SCOOP was observed in a state of disrepair and damaged.
  Repair the SCOOP 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 SCOOP, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat The door gasket of the WIR AND RIR ARE damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1580 - Repeat The cutting boards along RIR'S are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1600 - The compartment(s) or drainboards of the FOOD PREP SINK AND 3 VAT SINK are soiled.
  Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. WIPING BUCKETS.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ICE SCOOP STORAGE SURFACE, PASTRY BAG AND PASTRY TIP, PANS, CONTAINERS, LIDS.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: TRAYS.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: GAPS BETWEEN THE SODA SPIGOTS, CUBBOARDS UNDER THE SELF SERVICE COUNTER, ALL STORAGE SHELVES, UPPER SHELF NEXT TO FRYMASTER, SCALES, CARTS, SPRAY NOZZLE, LOWER COMPARTMENT OF THE SPAGHETTI MAGIC, AND THE INSIDE SURFACE OF THE DISPLAY CASE LIDS .
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Critical The cleaning schedule IS NOT IS NOT BEING MAINTAINED based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
  INCREASE FREQUENCY OF CLEANING TO INCLUDE DETAILED CLEANING OF EQUIPMENT AND FOOD PREP SURFACES.
• 1780 - Critical Repeat Food contact surfaces of the CAN OPENER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of CAN OPENER no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1880 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: PREP STATIONS.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 1960 - TABLEWARE were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2580 - ICE BUILD UP IN THE WIF ABOVE FOOD ITEMS, ON THE WALL, AND AROUND THE DORR FRAME.
  Repair the condensate drain line to prevent ICE BUILDUP.
• 2710 - Discarded products with food residue are being stored outside of refuse containers, outside of the establishment. BEHIND THE DUMPSTER.
  Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2830 - Floor UNDER THE KETTLES IS NOT PROPERLY GRADED TO DRAIN.
  REPAIR THE FLOOR TO ALLOW FOR PROPER DRAINING. PIC HAS NOTIFIED THE PLUMBER.
• 3170 - Repeat FLOOR TILES IN FRONT OF THE KETTLES, FLOOR TILE GROUTING, WALLS (HOLES) ARE not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat FLOORS UNDER EQUIPMENT AND ALONG THE WALLS, LOWER PORTION OF WALL NEAR HAND SINK AND BEHIND THE 3-VAT SINK, DINING AREA LAMP SHADES, AND THE CEILING VENTS SCREENS IN THE DINING 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.
• 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.
• 3290 - TOOLS STORED ON PREP SURFACE AND ICE MACHINE.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.

March 01, 2006 (Follow-up)

• 0050 - Critical Repeat The person in charge was not available at the time of inspection. NO CFM. ARRIVED AT THE END OF THE INSPECTION.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food. INCLUDES WATCHES AND BRACELTS/BANDS.
  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.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: FRESH VEGETABLES ON ICE NEAR THE PIZZA COOKER. THE HEAT FROM THE COOKER HAS CAUSED THE SURFACE TEMPERATURES OF THE FOOD ITEMS TO RISE AND THE LETTUCE TO START WILTING.
  Store food in packages, covered containers, or wrappings. CHANGE OUT THE ICE MORE OFTEN OR RELOCATE THE FOOD ITEMS TO A RIR.
• 0820 - Critical SEVERAL PASTA DISHES cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed FOODS in the refrigeration unit was not properly dated for disposition after opening.
  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 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.
• 1100 - The food contact surface of the PLASTIC FOOD CONTAINER is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the CONTAINER to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1570 - WIRE HOLDER (CORRODED) was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the HOLDER 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 HOLDER, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat WIF DOOR DOES NOT CLOSE TIGHT.
  Repair the DOOR to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the DOOR, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat The door gasket of the WIR, HOT HOLDING UNIT AND RIR ARE damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1580 - Repeat The cutting boards along RIR'S are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: SLICERS/CHOPPERS AND THE INTERIOR SURFACE OF THE ICE MACHINE LID.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: TRAYS.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: GAPS BETWEEN THE SODA SPIGOTS, CUBBOARDS UNDER THE SELF SERVICE COUNTER, CUP HOLDER, COUNTER UNDER CUPS, HAND SANITIZER DISPENSER, UPPER SHELF NEXT TO FRYMASTER, SCALES.
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Critical Food contact surfaces of the HAND HELD CAN OPENER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of CAN OPENER no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 2000 - Repeat Clean TABLEWARE were not observed stored in a position to allow air-drying.
  Store TABLEWARE in a self-draining position that allows air-drying.
• 2000 - Repeat Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2580 - A condensate drain line servicing THE ICE MACHINE AND THE PASTA KETTLES WERE emptying liquid waste directly INTO THE FLOOR DRAINS WERE BACKED UP CAUSING OVERFLOW OF WATER onto the floor.
  UNPLUG OR REPAIR THE FLOOR DRAINS TO ALLOW FRO PROPER DISCHARGE AND to prevent liquid waste discharge onto the floor surface.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3170 - Repeat FLOOR TILES IN FRONT OF THE KETTLES, FLOOR TILE GROUTING, WALLS (HOLES) ARE not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat FLOORS UNDER EQUIPMENT AND ALONG THE WALLS, AND THE CEILING VENTS SCREENS IN THE DINING 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.

February 17, 2006 (Routine)

• 0050 - Critical Repeat The person in charge was not available at the time of inspection. NO CFM.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. MANAGER.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0200 - Employees wearing jewelry on their arms and hands while preparing food. INCLUDES WATCHES AND BRACELTS/BANDS.
  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.
• 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.
• 0830 - Critical The ready-to-eat (RTE) commercially processed FOODS in the refrigeration unit was not properly dated for disposition after opening.
  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 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.
• 1320 - Repeat There was no temperature measuring device located in the RIR'S.
  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 - Repeat The door gasket of the WIR AND HOT HOLDING UNIT ARE damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1580 - The cutting boards along RIR'S are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: SLICERS/CHOPPERS AND THE INTERIOR SURFACES OF THE ICE MACHINE.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: TRAYS.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SHELVES, COUNTERS, REFRIGERATOR GASKETS, CART TRAY LEDGES, LOWER COMPARTMENT OF THE FRYMASTER, EXHAUST HOODS AND FILTERS, WALK IN FREEZER DOOR (NEED DEFROSTING), GAPS BETWEEN THE SODA SPIGOTS, CUBBOARDS UNDER THE SELF SERVICE COUNTER.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the PIZZA OVEN 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.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: FOOD PREP SURFACES. (NO WIPING BUCKETS SET UP).
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2000 - Repeat Clean TABLEWARE were not observed stored in a position to allow air-drying.
  Store TABLEWARE in a self-draining position that allows air-drying.
• 2000 - Repeat Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3030 - No disposable towels were provided at the hand washing STATIONS IN ANY OF THE KITCHEN AREAS.
  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
• 3170 - FLOOR TILES IN FRONT OF THE KETTLES ARE not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat FLOORS UNDER EQUIPMENT AND ALONG THE WALLS, FLOOR IN THE WIF 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.
• 3340 - Critical Container of INSECTICIDE not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 06, 2005 (Routine)

• 0050 - Critical There was no Certtified Food Manager available during inspection.
  There must be a Certified Food Manager available at least 8 hours a day. There is currently only one Certified Food Manager and is not working today. Have more managers become certified.
• 0220 - Critical Employee drinking cup is stored in an area where they may contaminate food, clean equipment, utensils or other items needing protection. Cup stored on clean dish shelf.
  Provide a designated area where employees may store cups so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0820 - Critical Ham and Turkey in Silver King refrigerator cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Ensure that lid on Silver King remains closed to maintain product temperatures.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the make table 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 - The door gasket of the walk-in refrigerator is torn and damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of bulk ice machine, and ice shute of self service drink station.
  Clean and sanitize these surfaces for food contact.

October 22, 2004 (Routine)

• 0820 - Critical Food in make table cold holding at improper temperatures. Food are stacked to high and will not old temperature.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 3180 - Floor in walk-in refrigerator and throughout kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 0610 - Food stored on the floor or food stored less than 6" above the floor. Bread stored on floor in storage.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - The door gaskets of several refrigeration units are damaged.The door panel on the low boy at the drive thru is falling off.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.Repair door panel of reach-in refrigerator.
• 1790 - The food contact equipment surface of several baking pans are observed soiled with accumulations of carbon build-up.
  Clean the food contact surface of the pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 3340 - Critical Cup of soap stored with clean dishes.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items. Corrected.
• 0550 - Dispensing utensils improperly stored between uses. Ice scoop stored in ice bin with handle in ice. Cup used as scoop for food items in make table. Provide a scoop with a handle. Ice scoop stored on soda drip tray at drive thru.
  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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: door gaskets of several refrigeration units.
  Maintain nonfood-contact surfaces of equipment clean.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice shutes at self service drink station.
  Clean and sanitize these surfaces for food contact.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: chicken in walk-in and Randell reach-in.
  Store food in packages, covered containers, or wrappings.
• 2000 - Single service items observed unprotected from contamination. Cups at drive thru are not stored covered or in plastic.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

May 14, 2003 (Routine)

• 3180 - Detail cleaning of the floors and some equipment was in the Food Prep area was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3170 - Repeat Door to the Walk In Freezer is ill fitted causing excessive amounts of Frost to accumulate. The Floor Tiles of the Mop Sink are badly broken and dislodged and need repairing.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3090 - Ventilation over the Hot Water Table is not sufficient to keep rooms free of excessive steam
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 2750 - Refuse containers in the Food Prep Area are soiled an have an accumulation of debris.
  Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
• 2310 B - The handwash station in the Food Prep Area is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 2310 B - The handwash station in the Food Prep Area is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 2310 B - The handwash station in the Food Prep Area is being used to rinse foods.
  The handwash facility identified above is to be used for washing hands only
• 2020 - Unwrapped knives, forks, or spoons were not stored in the Customer Service Area with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 2000 - Single service items (Plastice Food Containers) were observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 1770 - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Metal Sheet Pans. Also Heavy Accumulations of Mold/mildew is found on the interior surface of the IceMaker.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability, and Clean and Sanitize the interior of the IceMaker regularly to prevent the accumulations of mold/mildew.
• 1320 - There was no temperature measuring device located in the Reach In Refrigerators.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ 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.
• 0240 - Repeat 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.