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Restaurant: Frank's II Italian Restaurant
Address: 200 Battlefield Boulevard, North, Chesapeake, Virginia
Total inspections: 22
Last inspection: Oct 14, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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- 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
- 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: FOOD.
- 0480 - Repeat Unlabeled food containers.
- 0570 - Repeat Wiping cloths improperly stored between use.
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
- 0830 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
- 0850 - Critical Repeat No written procedures for the use of time as a public health control with potentially hazardous foods.
- 1060 - Repeat The nonfood contact surface of the card board box lining in back storage shelves is not corrosion resistant, nonabsorbent, and/or smooth.
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
- 1570 - The door gasket of the freezer is damaged.
- 2310 - Critical Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer.
- 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
- 3180 - The floor (walk-in) and some wall surfaces noted in need of cleaning.
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October 14, 2009 | Routine | 4 | 9 | Details / Comments |
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
- 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the WALK IN REFRIGERATOR.
- 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. SHELLED EGSS STORED ON TOP SHELF OVER RTE'S
- 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). RAW CHICKEN STORED WITH SLICED MEATS.
- 0480 - Unlabeled food containers. BAGS OF BREAD CRUMBS.
- 0550 - Repeat In-use utensils improperly stored between use. SCOOP HANDLES IN PIZZA SAUCE AND DRY INGREDIENT CONTAINERS AND UTENSILS STORED WEDGED BETWEEN TABLES.
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. BOXES OF FOOD AND SUPPLIES IN THE WALK IN REFRIGERATOR, DRY STORAGE AREA AND PREP AREAS.
- 1060 - Repeat The nonfood contact surface of the CARBOARD BOXES USED TO LINE SHELVES, CARDBOARD USED AS A BRACE ON THE RACK IN THE WALK IN REFRIGERATOR, AND BOXES USED TO STORE SUPPLIES not corrosion resistant, nonabsorbent, and/or smooth.
- 1510 - The person in charge could not provide a food temperature measuring device.
- 1750 - Repeat Single-service items were observed reused for the storage of FOODS.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: INSIDE SURFACES OF DRY INGREDIENT CONTAINERS, SLICER AND FLOOR MIXING BOWL AND WAND.
- 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: FLOOR MIXER, BOTTOM SHELF IN THE REACH IN FREEZER, AND OUTSIDE SURFACES OF DRY INGREDIENT (WORKING STOCK) CONTAINERS.
- 2020 A (single-service/single-use) - Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
- 3330 - Critical Working containers of HAZARDOUS PRODUCTS are not properly labeled. SPRAY BOTTLES.
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June 11, 2009 | Routine | 3 | 9 | Details / Comments |
- 0570 - Repeat Wiping cloths improperly stored between use.
- 0570 - Repeat Improper use of dry wiping cloths. Dry cloths used for lining countertop for drinking cups and for lining food products on food preparation surfaces.
- 0850 - Corrected During Inspection Critical Cooked pizza 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.
- 0850 - Corrected During Inspection Critical No written procedures for the use of time as a public health control with potentially hazardous foods. (PROVIDED OPERATOR WITH TIME AS A PUBLIC HEALTH CONTROL PROCEDURE FORM) (OPERATOR TO CORRECT)
- 1060 - Repeat Cardboard lining shelving units in back storage area is not corrosion resistant, nonabsorbent, and/or smooth.
- 1750 - Single-service items were observed reused for the storage of dry food items.
- 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: under fryer, under flat grill
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: rubber gaskets of reach-in units, bottom of upright freezer, inside top of microwave
- 2810 - Hole in ceiling in three compartment sink area.
- 2830 - Floor and wall juncture in mop sink area not sealed. (IN PROCESS OF REPAIR)
- 3080 - Burned out fluorescent lights in three compartment sink area.
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February 10, 2009 | Routine | 1 | 8 | Details / Comments |
- 0240 - Employees observed working in the food service area without proper hair restraints.
- 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: PANS OF SAUCES.
- 0550 - Corrected During Inspection KNIVES WEDGED BETWEEN TABLES AND ICE SCOOPS BURIED IN THE ICE.
- 0570 - Corrected During Inspection Wiping cloths improperly stored between use. NO BUCKETS SET UP.
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. ONIONS IN THE WALK IN REFRIGERATOR, BOXES OF SODA SYRUPS AND SUPPLIES.
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOODS in the refrigeration unit is not properly dated for disposition. NO DATE LABELS OR FOOD ITEM LABELS ON ANY ITEMS IN ANY OF THE COLD HOLDING UNITS.
- 1060 - The nonfood contact surface of the CARDBOARD BOX USED AS A SHELF LINER AND USED BETWEEN LAYERS OF WRAPPED MEATS IN THE REACH IN FREEZER ARE not corrosion resistant, nonabsorbent, and/or smooth.
- 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
- 1570 - The door gasket to the REACH IN UNITS ARE in poor repair.
- 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: SLICER, FLOOR MIXER, AND CAN OPENER.
- 1800 - The nonfood contact surface of the STEP LADDER STORE NEXT TO FLOOR MIXER has accumulations of grime and debris.
- 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
- 3170 - CEILING LIGHT FIXTURE is not maintained in good repair
- 3180 - WALL BEHIND THE COOKING EQUIPMENT, THE AREA OF THE FLOOR MIXER, BEHIND THE HOWARD REACH IN FREEZER, AND RESTROOM CEILING VENT COVERS noted in need of cleaning.
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October 10, 2008 | Routine | 2 | 11 | Details / Comments |
- 0470 - Corrected During Inspection Critical Soiled ladder stored next to the mixer.
- 0470 - Corrected During Inspection Critical Repeat Raw steak stored over ready to eat lunch meat, in the walk in refrigerator.
- 0610 - Boxes of food ie olives, etc., stored on the floor or food stored less than 6" above the floor.
- 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
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August 05, 2008 | Routine | 1 | 2 | Details / Comments |
- 0610 - Shakers of spice stored next to the hand sink, where it is subject to splash, dust or other contamination.
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods, sliced meats, sliced cheeses, etc. in the refrigeration units is not properly dated for disposition.
- 1060 - The nonfood contact surface of the rough and rusty bottom shelves for stands such as under the grill are not corrosion resistant, nonabsorbent, and/or smooth.
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can openerSlicer
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April 15, 2008 | Routine | 2 | 2 | Details / Comments |
- 0470 - Corrected During Inspection Critical Raw chicken stored above prepared onions in the walk in refrigerator, in a manner that may cause cross contamination of to ready-to-eat food (RTE).
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) sliced lunch meat and sliced cheese in the refrigeration unit is not properly dated for disposition.
- 1100 - The food contact surface of the spatula is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
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October 30, 2007 | Routine | 2 | 1 | Details / Comments |
- 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.
- 0470 - Critical Repeat Unwrapped or uncovered salads in the reach in area of the walk in refrigerator, just under rusty shelving with peeling pieces of shelving coming off.
- 0830 - Critical The prepared ready-to-eat (RTE) sliced meats, cheeses, lasagna etc. in the walk in refrigeration unit is not properly dated for disposition.
- 1060 - Repeat The nonfood contact surface of the walk in rusty, peeling refrigerator shelving and the cardboard used as shelving liner in the dry stores area are not corrosion resistant, nonabsorbent, and/or smooth.
- 1570 - Repeat The door gasket of the reach in freezer damaged.
- 3330 - Critical Working container of yellow cleaning liquid was not properly labeled. Dining sanitizer placed in spray bottle for other chemical.
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September 28, 2007 | Routine | 4 | 2 | Details / Comments |
- 0470 - Critical Uncovered salad stored on shelf in reach in section of walk in refrigerator.
- 0470 - Corrected During Inspection Critical Unwrapped prepared bread stored in old tomato box posing risk of contaminaiton from fresh produce originally stored in box.
- 0470 - Corrected During Inspection Critical Raw chicken stored above raw sausage and opened bag of pre-cooked meatballs, may cause cross contamination of to ready-to-eat food (RTE). Raw eggs stored above prepared individual portions of spaghetti and container of sauce.
- 0610 - Repeat Boxes of soda, spices and other dry stores and boxes of food in the walk in refrigerator stored on the floor or food stored less than 6" above the floor.
- 0610 - Shakers of cheese and spices stored on the counter next to the handwashing sink.
- 1060 - The nonfood contact surface of the shelf lined with cardboard is not corrosion resistant, nonabsorbent, and/or smooth.
- 1100 - Repeat The food contact surface of the cracked plastic pan and cardboard boxes are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
- 1450 - The reach in freezer that was 38 F on initial temperature check and 33 on repeat temperature check, was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
- 1780 - Corrected During Inspection Critical Manager states that food preparation surfaces are cleaned with clean wet clothes without sanitizer before beginning food preparation and throughout the day.
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June 15, 2007 | Routine | 2 | 4 | Details / Comments |
- 0170 - A food employee was observed cleaning their hands in the three-compartment sink.
- 0480 - Unlabeled working food containers (i.e. seasonings)-located along cookline shelf.
- 0550 - Dispensing utensils improperly stored between uses (scoop handles observed in a working container of seasoning).
- 1570 - The door gasket of the Howard reach in freezer is damaged.
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exterior surfaces of equipment (i.e. floor mixer, meat slicer, etc...)Door gasket (walk-in refrigerator)Upper interior surface of Amana microwaveMop sink drain
- 2000 - Clean single service aluminum containers were observed stored with the food-contact surface facing upward (located on top of microwave).
- 3080 - Less than 10 foot candles of light was noted in the Walk-in refrigerator.
- 3170 - Light fixture located in the walk-in refrigerator is not maintained in good repair
- 3180 - Repeat Some wall surfaces and floors behind equipment noted in need of cleaning.
- 3350 - Corrected During Inspection Unnecessary poisonous or toxic materials found in the food establishment (two cans of Raid observed).
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October 25, 2006 | Routine | 0 | 10 | Details / Comments |
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
- 0790 - Improper methods used to thaw foods: in mop sink and on prep table.
- 1100 - The food contact surfaces of the damaged plastic bowl, chipped plates, and enamelware pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
- 1750 - Manufacturer containers(cardboard boxes, plastic containers and lids)were observed reused for the storage of food and single service items.
- 1770 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: cookline, shelf unit by back door, shelves under the front counter.
- 3170 - Repeat Light by back door not working.
- 3180 - Repeat Some wall areas, floor, and mats noted in need of cleaning.
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January 17, 2006 | Routine | 0 | 8 | Details / Comments |
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
- 1100 - The food contact surface of the damaged collander is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
- 1770 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: clam case rack, back storage rack slicer, cookline, shelves under front counter, display case, door gaskers on make table, microwave.
- 2600 - The waste oil container is stored on absorbent material. *Common use receptacles, will call landlord.
- 3180 - Repeat Floor under equipment and in walk in, floor mats, walls by mixer noted in need of cleaning.
- 3330 - Critical Repeat Spray bottle of green cleaner is not properly labeled.
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September 28, 2005 | Routine | 1 | 5 | Details / Comments |
- 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
- 1770 B - Repeat Observed accumulations of grease deposits or other soil on the following food contact surfaces: tables, cookline, can opener, slicer, microwave, storage shelves, walk in beer rack, freezer gaskets.
- 2000 - Repeat Pizza boxes stored directly on the floor.
- 3170 - Repeat One kitchen light out near back door.
- 3180 - Repeat Some kitchen wall areas, floor mat noted in need of cleaning.
- 3330 - Critical Working container of green cleaner not properly labeled.
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June 22, 2005 | Routine | 1 | 6 | Details / Comments |
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
- 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
- 1770 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: rack by back door, mixer, slicer, cookline equipment.
- 2000 - Repeat Pizza boxes observed stored on the floor.
- 3170 - Repeat Baseboard along back wall is not maintained in good repair. One light not working in kitchen.
- 3180 - Repeat Floor and baseboard behind equipment noted in need of cleaning.
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March 16, 2005 | Routine | 1 | 6 | Details / Comments |
- 0610 - Repeat Drinks, food stored on the floor or food stored less than 6" above the floor.
- 1100 - Repeat The food contact surfaces of the rusty walk in rack, wisk and tongs, and chipped plates are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
- 3180 - Repeat Some floor , baseboard, and wall areas (especially behind the cookline) noted in need of cleaning.
- 3170 - Repeat Baseboard along back wall in disrepair.
- 1400 - Repeat Water collects in the bottom of the sandwich unit.
- 2000 - Repeat Single service items observed stored in an old, soiled cardboard box.
- 1770 B - Repeat Observed accumulations of grease deposits, food, or other soil on the following food and nonfood contact surfaces: soda system, all shelves under the front counter and prep tables, metal overhang at the sandwich unit and make table, door gaskets on refrigerators, both exhaust hood frames, cookline equipment (and under it), back storage shelves.
- 1530 - The test kit for monitoring the concentration of the quats sanitizing solution can not be located..
- 1600 - The drain boards and green racks at the dish sinks need to be cleaned.
- 0450 - Critical Employees observed handling ready-to-eat (RTE) food (slicing tomatoes) with their bare hands.
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December 17, 2004 | Routine | 1 | 9 | Details / Comments |
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
- 1100 - Repeat The food contact surfaces of the chipped plates and enamelware pots are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
- 0570 - Wiping cloths improperly stored between uses.
- 3180 - Repeat Floor under equipment, baseboards, and walk in walls noted in need of cleaning.
- 3170 - Some baseboard areas are not maintained in good repair
- 3150 - Products (half&half) for credit, redemption, or return is not being stored in a separate designated area
- 1750 - Repeat Used aluminum foil pans and lids observed saved for reuse.
- 1400 - Condensation leaks inside of the sandwich unit.
- 1770 B - Repeat Observed accumulations of grease deposits, food, or other soil on the following food contact surfaces: slicer, scale, cookline equipment, dish racks, mixer, reach in gaskets.
- 1800 - Repeat The nonfood contact surfaces of the small trash can and ALL shelves have accumulations of grime and debris.
- 2000 - Repeat Both single service items and clean, reuseable storage lids observed stored in old cardboard boxes. Pizza boxes stored on the floor.
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September 22, 2004 | Routine | 0 | 12 | Details / Comments |
- 1750 - Repeat Manufacturer containers and single use items (plastic food containers, aluminum foil pans, cardboard boxes) were observed reused for the storage of food.
- 3180 - Repeat Kitchen floor under equipment and at baseboards, and some wall areas noted in need of cleaning.
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
- 3330 - Critical Repeat Working containers of cleaners are not properly labeled.
- 2000 - Pizza boxes stored on the floor.
- 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: slicer, prep tables and shelves below, microwave, bottle spouts, spice containers, all cookline equipment and table, dough mixer, refrigerator gaskets.
- 1800 - Repeat The exhaust hood, trash cans, chemical storage shelves, dry goods shelves have accumulations of grime and debris.
- 1100 - Repeat The food contact surfaces of the one pizza paddle and damaged enamelware pot are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
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June 16, 2004 | Routine | 1 | 8 | Details / Comments |
- 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
- 3180 - Repeat Some wall, baseboard, and floor areas in the kitchen noted in need of cleaning.
- 2190 - There is no hot water available at the hand wash sink in the kitchen.
- 0820 - Critical Desserts cold holding at improper temperature in the display case.
- 1750 - Repeat Unwrapped bread observed stored in an old tomato box.
- 3340 - Critical Repeat Case of wine on floor below cleaners. Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- 1770 B - Observed accumulations of food debris or other soil on the following surfaces: burner unit, can opener, mixer base, microwave oven, dish racks, brown food baskets.
- 1800 - The nonfood contact surface of the trash cans, chemical storage shelves had accumulations of grime and debris.
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March 11, 2004 | Routine | 2 | 7 | Details / Comments |
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
- 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
- 1100 - Repeat The food contact surfaces of the chipped enamel pan and damaged oil pitcher are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
- 0470 - Observed many salads stacked one on top of the other unwrapped.
- 3330 - Critical Repeat Working containers of cleaner are not properly labeled.
- 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces:prep table shelves, mixer base, slicer, walk in racks, microwave oven, cookline equipment, (burners, grill, stand,...).
- 3260 - Personal belongings observed stored with food, single service,....
- 1750 - Repeat Manufacturer containers (ones that food came in originally) were observed reused for the storage of food.
- 3180 - Repeat Floor (including walk in) and wall areas, behind and under equipment noted in need of cleaning.
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December 12, 2003 | Routine | 1 | 8 | Details / Comments |
- 3330 - Critical Working containers of cleaner(?) are not properly labeled.
- 3340 - Critical Repeat Containers of cleaners observed stored on and over cases of wine, not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
- 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
- 2350 ii - Faucet handles at the hand wash sink are leaking.
- 1750 - Repeat Manufacturer containers (ones that food came in originally) were observed reused for the storage of food.
- 3180 - Repeat Floor, mats, and walls in the kitchen (walk in too), rest room fans noted in need of cleaning.
- 1100 - Repeat The food contact surfaces of the damaged plastic containers and pitcher, chipped pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
- 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: slicer, can opener, prep tables, greasy pans, ...
- 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: roller dough cart, all cookline equipment, drainboards and dish racks, shelves throughout .
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September 16, 2003 | Routine | 2 | 7 | Details / Comments |
- 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
- 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
- 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cases of wine are stacked on the floor under the cleaner storage shelves.
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
- 1570 - Display case not maintaining proper temperature.
- 1060 - The nonfood contact surface of the deteriorated shelf inside the cabinet under the hand sink is not corrosion resistant, nonabsorbent, and/or smooth.
- 0470 - Repeat Unwrapped or uncovered food under the cookline equipment.
- 2000 - Single service items (pizza boxes) observed unprotected from contamination (sitting on floor by pizza oven).
- 1100 - The food contact surfaces of the chipped dishes and pots, damaged pizza paddle, oil pitcher, and spatula are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
- 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration (100ppm).
- 1750 - Repeat Manufacturer containers (containers that food came in originally) were observed reused for the storage of food.
- 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: canopener and base, dough mixer, sandwich unit, microwave oven interior, prep table shelves, ...
- 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: cookline table, burner unit, exhaust hood frame and trough, back storage shelves,....
- 2750 - Repeat Refuse containers are soiled an have an accumulation of debris. One trash can is damaged.
- 3180 - Kitchen and walk in floor noted in need of cleaning.
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June 03, 2003 | Routine | 2 | 11 | Details / Comments |
- 0240 - Employees observed working in the food service area without proper hair restraints.
- 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
- 1750 - Manufacturer containers (plastic) were observed reused for the storage of food.
- 1750 - Single-service items (aluminum foil pans, cardboard boxes) were observed reused for the storage of food.
- 0470 - Unwrapped or uncovered food in the refrigerator, under prep tables.
- 0610 - Food stored on the floor. Or Food stored less than 6"" above the floor.
- 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (Cases of wine stored below cleaners).
- 3260 - Personal items, magazines, ... stored with food, single service.
- 2350 ii - Plumbing connection at mop sink needs repair. Currently no water provided.
- 1770 - Observed accumulations of grime and food debris on the following food contact surfaces: canopener, espresso machine, prep tables, all shelves, walk in racks, slicer, microwave, large pan.
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January 28, 2003 | Routine | 1 | 8 | Details / Comments |
October 14, 2009 (Routine)
Violations: - 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: FOOD.
Store food in packages, covered containers, or wrappings.
- 0480 - Repeat 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.
- 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 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. 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.
- 0850 - Critical Repeat No written procedures for the use of time as a public health control with potentially hazardous foods.
Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- 1060 - Repeat The nonfood contact surface of the card board box lining in back storage shelves 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.
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a Quaternary Ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 1570 - The door gasket of the freezer is damaged.
Repair or replace the freezer door gasket in accordance with the manufacturer's specifications.
- 2310 - Critical Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer.
Discontinue to use the automated handwash station for dumping drinks. This station must be used in accordance with the manufacturers operating procedures.
- 2930 - Outer opening of the food establishment is 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.
- 3180 - The floor (walk-in) and some wall surfaces 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.
Comments:
Approved for permit.
June 11, 2009 (Routine)
Violations: - 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.
- 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the WALK IN REFRIGERATOR.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. SHELLED EGSS STORED ON TOP SHELF OVER RTE'S
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.
- 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). RAW CHICKEN STORED WITH SLICED MEATS.
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.
- 0480 - Unlabeled food containers. BAGS OF BREAD CRUMBS.
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 - Repeat In-use utensils improperly stored between use. SCOOP HANDLES IN PIZZA SAUCE AND DRY INGREDIENT CONTAINERS AND UTENSILS STORED WEDGED BETWEEN TABLES.
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.
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. BOXES OF FOOD AND SUPPLIES IN THE WALK IN REFRIGERATOR, DRY STORAGE AREA AND PREP AREAS.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 1060 - Repeat The nonfood contact surface of the CARBOARD BOXES USED TO LINE SHELVES, CARDBOARD USED AS A BRACE ON THE RACK IN THE WALK IN REFRIGERATOR, AND BOXES USED TO STORE SUPPLIES 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.
- 1510 - The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 1750 - Repeat Single-service items were observed reused for the storage of FOODS.
Discontinue the reuse of single-use containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: INSIDE SURFACES OF DRY INGREDIENT CONTAINERS, SLICER AND FLOOR MIXING BOWL AND WAND.
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: FLOOR MIXER, BOTTOM SHELF IN THE REACH IN FREEZER, AND OUTSIDE SURFACES OF DRY INGREDIENT (WORKING STOCK) CONTAINERS.
Maintain nonfood-contact surfaces of equipment clean.
- 2020 A (single-service/single-use) - Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- 3330 - Critical Working containers of HAZARDOUS PRODUCTS are not properly labeled. SPRAY BOTTLES.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
Replace damaged sanitizing test strips. Contact your bread supplier and have them place an expiration date on each package.
February 10, 2009 (Routine)
Violations: - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0570 - Repeat Improper use of dry wiping cloths. Dry cloths used for lining countertop for drinking cups and for lining food products on food preparation surfaces.
Dry wiping cloths should not be used to line equipment. Recommend using non-absorbent materials.
- 0850 - Corrected During Inspection Critical Cooked pizza 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.
- 0850 - Corrected During Inspection Critical No written procedures for the use of time as a public health control with potentially hazardous foods. (PROVIDED OPERATOR WITH TIME AS A PUBLIC HEALTH CONTROL PROCEDURE FORM) (OPERATOR TO CORRECT)
Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- 1060 - Repeat Cardboard lining shelving units in back storage area 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. Cardboard needs to be removed.
- 1750 - Single-service items were observed reused for the storage of dry food items.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: under fryer, under flat grill
Clean and sanitize these surfaces for food contact.
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: rubber gaskets of reach-in units, bottom of upright freezer, inside top of microwave
Maintain nonfood-contact surfaces of equipment clean.
- 2810 - Hole in ceiling in three compartment sink area.
Repair or replace ceiling to make it smooth and easily cleanable.
- 2830 - Floor and wall juncture in mop sink area not sealed. (IN PROCESS OF REPAIR)
Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- 3080 - Burned out fluorescent lights in three compartment sink area.
Provide at least 20 foot candles at a distance of 30 inches from the floor in warewashing, equipment storage area. Replace burned out bulbs.
Comments:
Food thermometer available-discussed calibrating. Quaternary ammonia sanitizing solution available (200ppm). Chemical test kit available Dumpster shared with another permitted facility. Observed good employee health practices. Discussed employee health policy. Provided training logs.
October 10, 2008 (Routine)
Violations: - 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: PANS OF SAUCES.
Store food in packages, covered containers, or wrappings.
- 0550 - Corrected During Inspection KNIVES WEDGED BETWEEN TABLES AND ICE SCOOPS BURIED IN THE ICE.
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 135F.
- 0570 - Corrected During Inspection Wiping cloths improperly stored between use. NO BUCKETS SET UP.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. ONIONS IN THE WALK IN REFRIGERATOR, BOXES OF SODA SYRUPS AND SUPPLIES.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOODS in the refrigeration unit is not properly dated for disposition. NO DATE LABELS OR FOOD ITEM LABELS ON ANY ITEMS IN ANY OF THE COLD HOLDING UNITS.
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.
- 1060 - The nonfood contact surface of the CARDBOARD BOX USED AS A SHELF LINER AND USED BETWEEN LAYERS OF WRAPPED MEATS IN THE REACH IN FREEZER ARE 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.
- 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters.
- 1570 - The door gasket to the REACH IN UNITS ARE in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: SLICER, FLOOR MIXER, AND CAN OPENER.
Clean and sanitize these surfaces for food contact.
- 1800 - The nonfood contact surface of the STEP LADDER STORE NEXT TO FLOOR MIXER 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.
- 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.
- 3170 - CEILING LIGHT FIXTURE is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 3180 - WALL BEHIND THE COOKING EQUIPMENT, THE AREA OF THE FLOOR MIXER, BEHIND THE HOWARD REACH IN FREEZER, AND RESTROOM CEILING VENT COVERS 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.
Comments:
Created time as a public health log for the pizza. Discussed the training log and employee health policy requirements. Health Permit Renewal issued.
August 05, 2008 (Routine)
Violations: - 0470 - Corrected During Inspection Critical Soiled ladder stored next to the mixer.
Protect food from cross contamination by storing soiled items away from food preparation areas. Ladder will be moved after completion of food preparation for the day to prevent contamination when moving.
- 0470 - Corrected During Inspection Critical Repeat Raw steak stored over ready to eat lunch meat, in the walk in refrigerator.
Steak moved below lunchmeat during the inspection. Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 0610 - Boxes of food ie olives, etc., stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
Overall excellent sanitation. Observed good glove use and other utensil use to prevent bare hand contact, good handwashing and sanitizer in place. ***Facility air conditioning out of order after opening today. Foods such as lunch meats temporarily with time as a public health control and milk stored on ice. Air conditioning repairman present prior to end of inspection to repair motor.*** Strip mall dumpsters open. Suggest enclosure and or locks to prevent access by persons other than strip mall facilities staff.
April 15, 2008 (Routine)
Violations: - 0610 - Shakers of spice stored next to the hand sink, where it is subject to splash, dust or other contamination.
Store spices where they will not be exposed to splash, dust, or other contamination to prevent contamination.
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods, sliced meats, sliced cheeses, etc. in the refrigeration units is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- 1060 - The nonfood contact surface of the rough and rusty bottom shelves for stands such as under the grill are 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 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can openerSlicer
Clean and sanitize these surfaces for food contact.
Comments:
Overall excellent sanitation noted. Good handwashing observed, good food temperatures and sanitizer in place. Discussed updates to VA food code and employee health policy.
October 30, 2007 (Routine)
Violations: - 0470 - Corrected During Inspection Critical Raw chicken stored above prepared onions in the walk in refrigerator, in a manner that may cause cross contamination of to ready-to-eat food (RTE).
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.
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) sliced lunch meat and sliced cheese in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- 1100 - The food contact surface of the spatula is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the spatula 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.
Comments:
Overall excellent sanitation. Since last inspection, refrigerator shelving repaired to provide smooth cleanable surface and prevent rusty flakes from falling into food. Chemicals all identified. Dumpsters area for strip mall continues to be a sanitation concern and is unsatisfactory. Property manager will be contacted concerning dumpsters. Permit renewal issued.
September 28, 2007 (Routine)
Violations: - 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.
- 0470 - Critical Repeat Unwrapped or uncovered salads in the reach in area of the walk in refrigerator, just under rusty shelving with peeling pieces of shelving coming off.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 0830 - Critical The prepared ready-to-eat (RTE) sliced meats, cheeses, lasagna etc. in the walk in refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- 1060 - Repeat The nonfood contact surface of the walk in rusty, peeling refrigerator shelving and the cardboard used as shelving liner in the dry stores area are 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.
- 1570 - Repeat The door gasket of the reach in freezer damaged.
Replace the freezer door gasket in accordance with the manufacturer's specifications.
- 3330 - Critical Working container of yellow cleaning liquid was not properly labeled. Dining sanitizer placed in spray bottle for other chemical.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Do not place chemicals in containers for other chemicals.
Comments:
Permit not Issued. Correct above violations. Follow up within 30 days.
June 15, 2007 (Routine)
Violations: - 0470 - Critical Uncovered salad stored on shelf in reach in section of walk in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 0470 - Corrected During Inspection Critical Unwrapped prepared bread stored in old tomato box posing risk of contaminaiton from fresh produce originally stored in box.
Bread discarded during the inspection. Store all food in smooth durable cleanable containers. Do not reuse commercial containers.
- 0470 - Corrected During Inspection Critical Raw chicken stored above raw sausage and opened bag of pre-cooked meatballs, may cause cross contamination of to ready-to-eat food (RTE). Raw eggs stored above prepared individual portions of spaghetti and container of sauce.
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.
- 0610 - Repeat Boxes of soda, spices and other dry stores and boxes of food in the walk in refrigerator stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 0610 - Shakers of cheese and spices stored on the counter next to the handwashing sink.
Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- 1060 - The nonfood contact surface of the shelf lined with cardboard 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.
- 1100 - Repeat The food contact surface of the cracked plastic pan and cardboard boxes are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Discontinue use of cardboard boxes for storage of food, and any items other than original contents of boxes. Replace the pan and any other damaged tableware 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.
- 1450 - The reach in freezer that was 38 F on initial temperature check and 33 on repeat temperature check, was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Provide additional freezer space or necessary to maintain food items at 0F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- 1780 - Corrected During Inspection Critical Manager states that food preparation surfaces are cleaned with clean wet clothes without sanitizer before beginning food preparation and throughout the day.
Clean and sanitize food contact surfaces at any time when contamination may have occurred, and at least every 4 hours.
Comments:
Overall very clean and neat facility. Food temperatures and food handling observed good. Insufficient storage available for all dry stores, etc stored in the back room. Dumpster area shared by strip mall facilities, opened, with trash and garbage present outside of the dumpsters. Flies noted in garbage. One dumpster placed on grass instead of cleanable pad as required. Work with strip mall manager to correct violations. Flies, rodents and any other pests attracted to the dumpster area will create sanitation problems for the restaurants located in the strip mall.
October 25, 2006 (Routine)
Violations: - 0170 - A food employee was observed cleaning their hands in the three-compartment sink.
Instruct food employees to clean their hands in a handwashing lavatory ONLY. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- 0480 - Unlabeled working food containers (i.e. seasonings)-located along cookline shelf.
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 (scoop handles observed in a working container of seasoning).
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.
- 1570 - The door gasket of the Howard reach in freezer is damaged.
Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exterior surfaces of equipment (i.e. floor mixer, meat slicer, etc...)Door gasket (walk-in refrigerator)Upper interior surface of Amana microwaveMop sink drain
Maintain nonfood-contact surfaces of equipment clean.
- 2000 - Clean single service aluminum containers were observed stored with the food-contact surface facing upward (located on top of microwave).
Store equipment and utensils covered or inverted to prevent contamination while in storage.
- 3080 - Less than 10 foot candles of light was noted in the Walk-in refrigerator.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- 3170 - Light fixture located in the walk-in refrigerator is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 3180 - Repeat Some wall surfaces and floors behind equipment 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.
- 3350 - Corrected During Inspection Unnecessary poisonous or toxic materials found in the food establishment (two cans of Raid observed).
Remove unnecessary poisonous or toxic materials.
Comments:
Relocate hand washing sign to front hand washing station. Clean front counter storage area. Permit Renewal Issued.
January 17, 2006 (Routine)
Violations: - 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.
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- 0790 - Improper methods used to thaw foods: in mop sink and on prep table.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in a sanitized prep sink. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
- 1100 - The food contact surfaces of the damaged plastic bowl, chipped plates, and enamelware pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Remove/replace the items 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.
- 1750 - Manufacturer containers(cardboard boxes, plastic containers and lids)were observed reused for the storage of food and single service items.
Discontinue the reuse of manufacturer containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
- 1770 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: cookline, shelf unit by back door, shelves under the front counter.
Clean and sanitize these surfaces.
- 3170 - Repeat Light by back door not working.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 3180 - Repeat Some wall areas, floor, and mats 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.
Comments:
Renew manager certification before the end of April.
September 28, 2005 (Routine)
Violations: - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- 1100 - The food contact surface of the damaged collander is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Remove/replace the collander 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.
- 1770 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: clam case rack, back storage rack slicer, cookline, shelves under front counter, display case, door gaskers on make table, microwave.
Clean and sanitize these surfaces.
- 2600 - The waste oil container is stored on absorbent material. *Common use receptacles, will call landlord.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- 3180 - Repeat Floor under equipment and in walk in, floor mats, walls by mixer 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.
- 3330 - Critical Repeat Spray bottle of green cleaner is not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
June 22, 2005 (Routine)
Violations: - 0240 - Corrected During Inspection 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.
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- 1770 B - Repeat Observed accumulations of grease deposits or other soil on the following food contact surfaces: tables, cookline, can opener, slicer, microwave, storage shelves, walk in beer rack, freezer gaskets.
Clean and sanitize these surfaces.
- 2000 - Repeat Pizza boxes stored directly on the floor.
Store all single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- 3170 - Repeat One kitchen light out near back door.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 3180 - Repeat Some kitchen wall areas, floor mat 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.
- 3330 - Critical Working container of green cleaner not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
March 16, 2005 (Routine)
Violations: - 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 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, SINGLE_USE GLOVES, or dispensing equipment to handle RTE food to prevent contamination from hands.
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- 1770 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: rack by back door, mixer, slicer, cookline equipment.
Clean and sanitize these surfaces .
- 2000 - Repeat Pizza boxes observed stored on the floor.
Store all single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- 3170 - Repeat Baseboard along back wall is not maintained in good repair. One light not working in kitchen.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 3180 - Repeat Floor and baseboard behind equipment 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.
December 17, 2004 (Routine)
Violations: - 0610 - Repeat Drinks, food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 1100 - Repeat The food contact surfaces of the rusty walk in rack, wisk and tongs, and chipped plates are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the items 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.
- 3180 - Repeat Some floor , baseboard, and wall areas (especially behind the cookline) 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.
- 3170 - Repeat Baseboard along back wall in disrepair.
Repair damaged wall and base tiles. *Operator has contacted building owner to repair the outside wall where rain comes in.
- 1400 - Repeat Water collects in the bottom of the sandwich unit.
Repair the unit so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice properly drain from the refrigerator.
- 2000 - Repeat Single service items observed stored in an old, soiled cardboard box.
Store single service items in its original protective packaging or in an approved storage container.
- 1770 B - Repeat Observed accumulations of grease deposits, food, or other soil on the following food and nonfood contact surfaces: soda system, all shelves under the front counter and prep tables, metal overhang at the sandwich unit and make table, door gaskets on refrigerators, both exhaust hood frames, cookline equipment (and under it), back storage shelves.
Clean and sanitize these surfaces.
- 1530 - The test kit for monitoring the concentration of the quats sanitizing solution can not be located..
Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 1600 - The drain boards and green racks at the dish sinks need to be cleaned.
Clean the racks and 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.
- 0450 - Critical Employees observed handling ready-to-eat (RTE) food (slicing tomatoes) with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use GLOVES, or dispensing equipment to handle RTE food to prevent contamination from hands.
September 22, 2004 (Routine)
Violations: - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate ALL food storage onto approved shelving with minimum 6" legs or casters.
- 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.
- 1100 - Repeat The food contact surfaces of the chipped plates and enamelware pots are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Remove the items. 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.
- 0570 - Wiping cloths improperly stored between uses.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(200 ppm quats) between uses.
- 3180 - Repeat Floor under equipment, baseboards, and walk in walls 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 - Some baseboard areas are not maintained in good repair
Repair wall in the chemical storage area. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 3150 - Products (half&half) for credit, redemption, or return is not being stored in a separate designated area
Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
- 1750 - Repeat Used aluminum foil pans and lids observed saved for reuse.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 1400 - Condensation leaks inside of the sandwich unit.
Alter or replace the waste collection equipment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- 1770 B - Repeat Observed accumulations of grease deposits, food, or other soil on the following food contact surfaces: slicer, scale, cookline equipment, dish racks, mixer, reach in gaskets.
Clean and sanitize these surfaces.
- 1800 - Repeat The nonfood contact surfaces of the small trash can and ALL shelves have 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. Organize storage areas seperating paperwork and personal items from all food products, clean equipment, and single service items.
- 2000 - Repeat Both single service items and clean, reuseable storage lids observed stored in old cardboard boxes. Pizza boxes stored on the floor.
Store items either in their original packaging or in an approved, washable container in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
Comments:
Several repeat violations that can be readily corrected by changing old habits. Correct all noted violations by next inspection.
June 16, 2004 (Routine)
Violations: - 1750 - Repeat Manufacturer containers and single use items (plastic food containers, aluminum foil pans, cardboard boxes) were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 3180 - Repeat Kitchen floor under equipment and at baseboards, and some wall areas 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 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 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.
- 3330 - Critical Repeat Working containers of cleaners are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- 2000 - Pizza boxes stored on the floor.
Store all single service items in its original protective packaging or inverted on an approved surface at least 6" off the floor.
- 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: slicer, prep tables and shelves below, microwave, bottle spouts, spice containers, all cookline equipment and table, dough mixer, refrigerator gaskets.
Clean and sanitize these surfaces for food contact.
- 1800 - Repeat The exhaust hood, trash cans, chemical storage shelves, dry goods shelves have 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. Organize storage areas including one near the rest rooms.
- 1100 - Repeat The food contact surfaces of the one pizza paddle and damaged enamelware pot are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the items 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.
March 11, 2004 (Routine)
Violations: - 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
Elevate ALL food storage onto approved shelving with minimum 6" legs or casters.
- 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.
- 3180 - Repeat Some wall, baseboard, and floor areas in the 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.
- 2190 - There is no hot water available at the hand wash sink in the kitchen.
Make necessary repairs to the faucet to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
- 0820 - Critical Desserts cold holding at improper temperature in the display case.
Relocate foods to a working unit or discard if products have been above 40*F for four hours or more. Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
- 1750 - Repeat Unwrapped bread observed stored in an old tomato box.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 3340 - Critical Repeat Case of wine on floor below cleaners. Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
- 1770 B - Observed accumulations of food debris or other soil on the following surfaces: burner unit, can opener, mixer base, microwave oven, dish racks, brown food baskets.
Clean and sanitize these surfaces. *Clean plastic baskets after each use.
- 1800 - The nonfood contact surface of the trash cans, chemical storage shelves had accumulations of grime and debris.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Remove any unnecessary items from the facility to eliminate clutter.
Comments:
*If pizzas are prepared and set out at room temperature, a written chart must be maintained. The record must indicate when the pizzas were prepared and that any leftovers are discarded at the end of four hours.
December 12, 2003 (Routine)
Violations: - 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.
- 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- 1100 - Repeat The food contact surfaces of the chipped enamel pan and damaged oil pitcher are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair/replace the items 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.
- 0470 - Observed many salads stacked one on top of the other unwrapped.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 3330 - Critical Repeat Working containers of cleaner are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces:prep table shelves, mixer base, slicer, walk in racks, microwave oven, cookline equipment, (burners, grill, stand,...).
Clean and sanitize these surfaces for food contact.
- 3260 - Personal belongings observed stored with food, single service,....
Provide and use a seperate storage area for all coats, purses, and any other personal items.
- 1750 - Repeat Manufacturer containers (ones that food came in originally) were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 3180 - Repeat Floor (including walk in) and wall areas, behind and under equipment 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.
Comments:
*New racks, containers, and paddle have been acquired since previous inspection.
September 16, 2003 (Routine)
Violations: - 3330 - Critical Working containers of cleaner(?) are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- 3340 - Critical Repeat Containers of cleaners observed stored on and over cases of wine, not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of cleaners MUST be located in an area that is not above food, equipment, utensils, linens or single service items.
- 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
ELEVATE ALL FOOD storage onto approved shelving with MINIMUM 6" legs or casters.
- 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.
- 2350 ii - Faucet handles at the hand wash sink are leaking.
Plumbing systems and components shall be maintained in good repair.
- 1750 - Repeat Manufacturer containers (ones that food came in originally) were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 3180 - Repeat Floor, mats, and walls in the kitchen (walk in too), rest room fans 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.
- 1100 - Repeat The food contact surfaces of the damaged plastic containers and pitcher, chipped pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Remove/replace the items 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.
- 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: slicer, can opener, prep tables, greasy pans, ...
Clean and sanitize these surfaces for food contact.
- 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: roller dough cart, all cookline equipment, drainboards and dish racks, shelves throughout .
Maintain nonfood-contact surfaces of equipment clean.
Comments:
**Several repeat violations noted. Also observed paperwork and personal items stored throughout with the food, dishes and single service. Designate one, seperate area for all paperwork and what little personal items that are needed in the facility.
June 03, 2003 (Routine)
Violations: - 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cases of wine are stacked on the floor under the cleaner storage shelves.
Containers of cleaners must be located in an area that is NOT above food, equipment, utensils, linens or single service items.
- 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.
- 1570 - Display case not maintaining proper temperature.
Repair the display refrigerator so that it maintains all food<41*. Do not use until repaired.
- 1060 - The nonfood contact surface of the deteriorated shelf inside the cabinet under the hand sink 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. Replace the damaged bottom of the cabinet.
- 0470 - Repeat Unwrapped or uncovered food under the cookline equipment.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 2000 - Single service items (pizza boxes) observed unprotected from contamination (sitting on floor by pizza oven).
Store single service items inverted, in plastic, or in an approved dispenser at least six inches off the floor..
- 1100 - The food contact surfaces of the chipped dishes and pots, damaged pizza paddle, oil pitcher, and spatula are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the equipment 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.
- 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration (100ppm).
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- 1750 - Repeat Manufacturer containers (containers that food came in originally) were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: canopener and base, dough mixer, sandwich unit, microwave oven interior, prep table shelves, ...
Clean and sanitize these surfaces for food contact.
- 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: cookline table, burner unit, exhaust hood frame and trough, back storage shelves,....
Maintain nonfood-contact surfaces of equipment clean.
- 2750 - Repeat Refuse containers are soiled an have an accumulation of debris. One trash can is damaged.
Refuse containers are to be cleaned at a frequency that prevents the build up of soil. Replace damaged can.
- 3180 - Kitchen and walk in floor 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.
Comments:
Remove all sponges (they hold and spread bacteria) and remove/replace moldy, rubber spray attachment at the dish sinks.
January 28, 2003 (Routine)
Violations: - 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.
- 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
- 1750 - Manufacturer containers (plastic) were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 1750 - Single-service items (aluminum foil pans, cardboard boxes) were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 0470 - Unwrapped or uncovered food in the refrigerator, under prep tables.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 0610 - Food stored on the floor. Or Food stored less than 6"" above the floor.
Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (Cases of wine stored below cleaners).
Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
- 3260 - Personal items, magazines, ... stored with food, single service.
Store all personal items, paperwork, medications, below and away from the food, single service, and dishes.
- 2350 ii - Plumbing connection at mop sink needs repair. Currently no water provided.
Plumbing systems and components shall be maintained in good repair. Provide hot and cold running water at the mop sink.
- 1770 - Observed accumulations of grime and food debris on the following food contact surfaces: canopener, espresso machine, prep tables, all shelves, walk in racks, slicer, microwave, large pan.
Clean and sanitize these surfaces for food contact.
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