Golden Corral #810, 400 South Independence Boulevard, Virginia Beach, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Golden Corral #810
Address: 400 South Independence Boulevard, Virginia Beach, Virginia
Phone: (757) 499-6528
Total inspections: 30
Last inspection: Sep 11, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2310 B - The handwash station at the dish area is being used as a dump station.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the back kitchen area.
  • 1320 - There was no temperature measuring device located in all refrigerators.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 3220 - Repeat Mops not hung up to air dry.
  • 3290 - Repeat Dirty mop water is stored in the kitchen.
  • 3170 - Repeat Floor tile is not maintained in good repair in dish washing area.
  • 3180 - Repeat Floor wet throughout kitchen. noted in need of cleaning.
September 11, 2009Routine08Details / Comments
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 0790 - Corrected During Inspection Improper methods used to thaw foods.
  • 0820 A 1 - Corrected During Inspection Critical Foods hot holding at improper temperatures.
  • 2350 ii - Plumbing connections under the hand sink is leaking.
  • 3170 - Floor tiles in the dishwashing area is not maintained in good repair.
  • 3180 - Corrected During Inspection Repeat Floor throughout the restaurant and in the walk-in has standing water.
  • 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
  • 3290 - Corrected During Inspection Repeat Dirty mop water noted to be stored improperly.
June 08, 2009Routine27Details / Comments
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the refrigerators.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0690 - Corrected During Inspection Pitcher of lemonade is store in the hand sink area.
  • 0820 A 2 - Corrected During Inspection Critical Ice cream cold holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 1060 - Repeat The nonfood contact surface of the cloth towel is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1450 - Repeat Ice cream machine is not maintaining potentially hazardous foods 41F or below.
  • 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener blade
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  • 2350 ii - Plumbing connections at the mop sink are leaking.
  • 3180 - Repeat Floor in the dish machine area, walk-in, and the dry storage has poodle of water, in need of cleaning.
  • 3240 - Handwashing facilities are unclean and not maintained. (moldy)
  • 3260 - Repeat Employees are not using the dressing rooms, designated area or lockers provided.
  • 3290 - Repeat Dirty mop water is stored in the kitchen.
February 05, 2009Routine410Details / Comments
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 0480 - Unlabeled food containers. salt, flour, pepper etc.
  • 1320 - Repeat There was no temperature measuring device located in all freezers and refrigerators.
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the waitress area is blocked, preventing access by employees for easy handwashing.
  • 3180 - Repeat Floor in the walk-in freezer noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
  • 3260 - Corrected During Inspection Repeat Employees are not using the dressing rooms, designated area or lockers provided.
  • 3290 - Corrected During Inspection Mop water is stored in the kitchen.
October 21, 2008Routine27Details / Comments
  • 0160 - Critical Two food employees failed to wash their hands before engaging in food preparation, after sweeping and handling soiled dishes an activity which may have contaminated his/her hands.
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Employee washed hands in the prep sink at the bar because the handsink was not accessible.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0220 - Critical Repeat The food handler is chewing gum while preparing food an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 0450 - Critical Food employee failed to wash his or her hands.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the wait station.
  • 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw eggs stored directly on top of banana pudding in the bakery refrigerator and cheese stored directly next to two containers of raw poultry in the prep refrigerator.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. Ice scoop stored on the drainage tray.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0790 - Improper methods used to thaw liquid eggs.
  • 0820 A 2 - Corrected During Inspection Critical Liquid eggs and buttermilk cold holding at improper temperatures
  • 1060 - The nonfood contact surface of the wet linen under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - Repeat There was no temperature measuring device located in several refrigerators.
  • 1320 - Repeat The temperature measuring device located prep refrigerator is not easily readable.
  • 1450 - The refrigerator in the bakery area was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  • 2000 - Repeat Clean pans were not observed stored in a position to allow air-drying.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 2310 - Critical Repeat Several handwashing facilites are blocked, preventing access by employees for easy handwashing. Several hand washing sinks had wiping cloths stored down in them.
  • 2310 B - The handwash stations in the prep area are being used as a dump station.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the meat prep room.
  • 3180 - The floors in the prep area are heavily soiled with food and an excessive amount of floor moisture pooling on the floor. Also the ceiling over the dish wash area is moldy.
June 20, 2008Routine612Details / Comments
  • 0550 - Dispensing utensils improperly stored between uses. Ice scoopm stored on a drainage tray.
  • 0570 - Wiping cloths improperly stored between use. Stored wet on counters also down in the hand sink.
  • 1570 - The shelving in the refrigerator at the buffet line is rusted a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the food cart, the interior of the Delfield pizza refrigerator.
  • 2000 - Repeat Clean pans were not observed stored in a position to allow air-drying.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
February 27, 2008Routine27Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 0470 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
  • 0820 - Corrected During Inspection Critical Tuna salad and raw poultry cold holding at improper temperatures.
  • 1320 - There were no temperature measuring devices located in the hot holding units.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: vegetable slicer blades.
  • 2350 ii - Plumbing connections at thrree-compartment sink are leaking.
  • 3220 - Mops not hung up to air dry.
November 13, 2007Routine53Details / Comments
  • 0610 - Corrected During Inspection Repeat Meat stored on the floor or food stored less than 6" above the floor.
  • 0790 - Repeat Improper methods used to thaw vanilla pudding, frozen dessert mix. Both products were thawed under hot running water. Also fish was thawed at room temperature.
  • 0820 - Critical Repeat Pork, beef strips, meatloaf hot holding at improper temperatures.
  • 0820 - Critical Repeat Honey dew melon and pasta cold holding at improper temperatures.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 2000 - Repeat Clean pans were not observed stored in a position to allow air-drying.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  • 2310 B - Repeat The handwash station in the prep area is being used as a dump station.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3050 - Repeat No waste receptacle provided at handwashing lavatories in prep area.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
  • 3270 - Repeat Harborage conditions exist of fruit flies.
August 27, 2007Routine28Details / Comments
  • 0480 - Repeat There was an unlabeled food container stored in the area where the canned goods area stored.
  • 0550 - Repeat In-use utensils improperly stored between use. A pastry brush was stored handle down in the cheese at the pizza refrigerator.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. Ice scoops stored handle down in the ice at the wait stations.
  • 0610 - Repeat An open bag of granular sugar was stored directly on the floor at the front prep area less than 6" above the floor.
  • 1830 - Corrected During Inspection Soiled items were observed loaded into the warewashing machine improperly.
  • 2000 - Corrected During Inspection Repeat Clean cups were found stored on the floor in the kitchen.
  • 2000 - Repeat Clean pans were not observed stored in a position to allow air-drying.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 2310 - Critical Repeat The handwashing facility located at the front wait area is blocked, preventing access by employees for easy handwashing.
  • 3050 - No waste receptacle provided at handwashing lavatory in the bakery area.
  • 3170 - The floor tile in the walk-in freezer and the vent screen over the dish machine is not maintained in good repair
  • 3270 - Harborage conditions exist of sewar flies at two wait station locations.
  • 3290 - Repeat Dust pans and brooms were stored against food.
  • 3340 - Critical Repeat Hand sanitizer was stored in a cabinet with steak sauce and ketchup.
May 16, 2007Routine29Details / Comments
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. drinks stored on top of the dish machine, food shelving, and cutting board.
  • 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: potatoes, and sauce
  • 0480 - Repeat Unlabeled food containers.
  • 0550 - In-use utensils improperly stored between use.
  • 0550 - Dispensing utensils improperly stored between uses.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0650 - The tea pitchers on display is not protected from contamination on the service line.
  • 0790 - Improper methods used to thaw ice cream mix
  • 0820 - Critical Honey dew 51 degrees, cold holding at improper temperatures.
  • 0820 - Critical Fish 121, meat loaf 103, and pizza 127 hot holding at improper temperatures.
  • 1320 - There was no temperature measuring device located in the walk-in refrigerator.
  • 1320 - The temperature measuring device located in the reach in refrigerator is not easily readable.
  • 1730 - The exterior of the baking pans have heavy carbonization build up and were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade, interior of refrigerators, and the cutting board in the bakery area.
  • 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. The interior of the ice machine is moldy.
  • 1930 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces. Soiled wiping cloths were stored down in the prep sink where cabbage was also stored.
  • 2000 - Repeat Clean pans and containers were not observed stored in a position to allow air-drying.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 2310 - Critical Repeat The handwashing facility located in the bakery is blocked and obstructed preventing access by employees for easy handwashing.
  • 2310 B - The handwash station at the front wait counter and in the bakery are being used as a dump station.
  • 2890 - Light bulb in the reach-in refrigerator in the bakery area is not shielded, coated, or otherwise shatter-resistent.
  • 3180 - Corrected During Inspection Repeat The flooring in the prep area of the main kitchen and the dish was area has heavy food debris.
  • 3220 - Mops not hung up to air dry.
  • 3240 - Handwashing facilities are unclean and not maintained
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided. Employee's persoanl items are stored in the food prep area eg. keys and sweater
  • 3290 - Repeat Brooms, dust pans, and ladder noted to be stored in such a way that it is contaminating equipment, food
  • 3340 - Critical Repeat A containerof toxic chemical (butane fuel) was not properly stored in the salad buffet area to prevent the contamination of food, equipment, utensils, linens or single service items.
February 08, 2007Routine619Details / Comments
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils or after engaging in an activity which may have contaminated his/her hands.
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 0480 - Unlabeled food containers.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 2000 - Clean pans were not observed stored in a position to allow air-drying.
  • 2000 - Single service items observed unprotected from contamination.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the prep area is blocked, preventing access by employees for easy handwashing.
  • 2790 - The indoor ceiling material located in the toilet rooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3180 - Repeat The wall in the dish wash room is moldy.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
  • 3290 - Brooms and dust pans noted to be stored in such a way that it is contaminating food and equipment
  • 3340 - Critical A container of toxic cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
November 22, 2006Routine39Details / Comments
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: can opener, chicken cutting board and station.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom shelves and cabinets behind serving line.
  • 2350 ii - Plumbing connections under the hand sink near chicken cutting station are leaking.
August 11, 2006Routine33Details / Comments
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0210 - Food employees wearing soiled aprons.
  • 0260 - Critical Dented cans noted unsound or adulterated.
  • 0580 - Soiled single-use gloves still in use.
  • 0580 - Repeat Single-use gloves while worn during multi-tasked food preparation.
  • 0790 - Improper methods used to thaw crab. Item in sink not running water.
  • 0820 - Critical Repeat 1) Chicken and steak cold holding at improper temperatures. Items noted side prep room and 2) next to deep fat fryer, 3) Prepped pizza
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board pizza prep area.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility. Grease build-up noted refuse area.
  • 2750 - Grease container back area noted soiled an having an accumulation of debris.
  • 3170 - Repeat Tile broken floor area warewashing machine.
  • 3180 - 1) Pizza prep area, @Physical structure@ in the @Location@ noted in need of cleaning.
  • 3240 - Handwashing facilities are unclean and not maintained
  • 3270 - Harborage conditions exist. Flying inspects noted back prep area.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
May 17, 2006Routine410Details / Comments
  • 0070 - Poor handwashing procedures observed.
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 0550 - In-use utensils improperly stored between use. Utensils in standing water.
  • 0570 - Wiping cloths improperly stored between use.
  • 0580 - Single-use gloves while worn during multi-tasked food preparation.
  • 0820 - Critical Repeat Chicken, egg wash and hamburger cold holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical BBQ chicken hot holding at improper temperatures.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the meat walk-in.
  • 1570 - Repeat 1) Some utensils noted with melted handles, 2) plastic tops to container noted broken 3) end caps missing whisk. 4) shelves milk reach-in back wait station and glass doors to large walk in. These items were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board
  • 3170 - Repeat Floor tiles missing and chipped in multiple areas throughout food preparation and warewashing area.
February 16, 2006Routine38Details / Comments
  • 0060 - Critical Establishment needs additional certified food manager.
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0220 - Critical Employee noted eating while wearing plastic gloves. Employee was preparing/handling food or contacting clean food contact surfaces.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0820 - Critical Ham, beef, chicken, tuna, potato salad and macaroni salad cold holding at improper temperatures.
  • 0830 - Critical Prepared ready-to-eat (RTE) food items in the refrigeration unit is not properly dated for disposition.
  • 1570 - Repeat Shelves reach-in refrigerator far wait station noted with rust and surface material peeling away.
  • 1570 - Repeat Door to glass reach-in/walk-in does not close properly and opens whenever other doors are opened.
  • 1570 - Door gasket of the reach-in freezer is damaged.
  • 1730 - Utensils were observed in a state of repair and condition preventing effective maintenance and easy cleaning. Ens caps missing to whisk and plastic handles to utensils melted.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside cabinets and shelves under hot holding carving area.
  • 3170 - Floor tile back prep line is not maintained in good repair
November 29, 2005Routine55Details / Comments
  • 0160 - Critical Gloves being worn by most food handlers. No handwashing observed after changing gloves or changing task.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0790 - Corrected During Inspection Improper methods used to thaw poultry.
  • 1550 - The warewashing machine drying table is not sealed to adjoining equipment or walls.
  • 1570 - Glass door to walk-in opens whenever one of the other doors are closed. Recommend repair door or seal shut if you can not keep door closed properly.
  • 1570 - Repeat Shelves reach-in wait station noted to be peeling surface material and rusty. Shelves were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1730 - The water temperature gauge on the warewashing machine is not in good repair and/ or not accurate in the range of use. Gauge does not appear to be moving when rinse cycle engages. Temperature senrod device used by EHS does indicate adequate high temperature sanitizing. Establishment is also using these types of devices as well as maintaining a log book. There reading also indicates that warewashing machine is working properly.
August 26, 2005Routine15Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0260 - Critical Box of tomatoes noted with some moldy and damaged.
  • 1570 - Front counter cabinets and area around water damaged. Mildew smell noted in this area.
  • 1730 - Whisk missing end caps and observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 1770 B - Critical Large amount of food debris frozen into ice under food containers salad bar area. Ice is added to the area to help keep items are proper cold holding temperatures.
  • 3050 - Inadequate amount of waste receptacle provided.
  • 3170 - (1) Ceramic tiles missing and broken behind warewashing machine, (2) Cove molding broken front counter area
  • 3220 - Mops not hung up to air dry.
May 23, 2005Routine35Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0260 - Critical Box of tomatoes noted with some moldy and damaged.
  • 1570 - Front counter cabinets and area around water damaged. Mildew smell noted in this area.
  • 1730 - Whisk missing end caps and observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 1770 B - Critical Large amount of food debris frozen into ice under food containers salad bar area. Ice is added to the area to help keep items are proper cold holding temperatures.
  • 3050 - Inadequate amount of waste receptacle provided.
  • 3170 - (1) Ceramic tiles missing and broken behind warewashing machine, (2) Cove molding broken front counter area
  • 3220 - Mops not hung up to air dry.
May 23, 2005Routine35Details / Comments
  • 0210 - Repeat Food employees wearing soiled clothing.
  • 0570 - Wiping cloths improperly stored between use.
  • 0820 - Critical Bourbon street chicken hot holding at improper temperatures. Chicken was previously cooked and placed in pass through window for transfer to a hot holding unit.
  • 0820 - Critical Potato salad, tuna salad and crab salad at the salad bar cold holding at improper temperatures
  • 1570 - Shelves reach-in refrigerator front line observed in a condition that prevents necessary maintenance and easy cleaning. Surface material is peeling from shelves.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: cutting board.
  • 2000 - Cups and drinks side wait station / Cutting board back prep were found in a location exposed to splash from handwashing sinks.
  • 2190 - Water from the handwashing sink wait station was measured at a temperature less than 110F.
  • 2750 - Outside surfaces of grease container noted to be in need of cleaning. Spilled grease noted to these surfaces.
February 23, 2005Routine26Details / Comments
  • 0210 - Repeat Food employees wearing soiled clothing.
  • 0570 - Wiping cloths improperly stored between use.
  • 0820 - Critical Bourbon street chicken hot holding at improper temperatures. Chicken was previously cooked and placed in pass through window for transfer to a hot holding unit.
  • 0820 - Critical Potato salad, tuna salad and crab salad at the salad bar cold holding at improper temperatures
  • 1570 - Shelves reach-in refrigerator front line observed in a condition that prevents necessary maintenance and easy cleaning. Surface material is peeling from shelves.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: cutting board.
  • 2000 - Cups and drinks side wait station / Cutting board back prep were found in a location exposed to splash from handwashing sinks.
  • 2190 - Water from the handwashing sink wait station was measured at a temperature less than 110F.
  • 2750 - Outside surfaces of grease container noted to be in need of cleaning. Spilled grease noted to these surfaces.
February 23, 2005Routine26Details / Comments
  • 0210 - Food employees wearing soiled clothing.
  • 1320 - Repeat There was no temperature measuring device located in the hot holding unit. (PHF item stored in hot holding unit was noted to be out of proper hot holding temperature)
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  • 0820 - Critical Repeat Roasted chicken hot holding at improper temperatures.
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1570 - Multiple food prep utensils were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - Top lid area to potato peeling was observed in a state of disrepair and damaged.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the reach-in refrigerators.
  • 1060 - The nonfood contact surface of the cardboard used on shelving is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1790 - The food contact surface of pans observed with carbon build up.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: metal stem thermometer
November 18, 2004Routine36Details / Comments
  • 0210 - Food employees wearing soiled clothing.
  • 1320 - Repeat There was no temperature measuring device located in the hot holding unit. (PHF item stored in hot holding unit was noted to be out of proper hot holding temperature)
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  • 0820 - Critical Repeat Roasted chicken hot holding at improper temperatures.
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1570 - Multiple food prep utensils were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - Top lid area to potato peeling was observed in a state of disrepair and damaged.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the reach-in refrigerators.
  • 1060 - The nonfood contact surface of the cardboard used on shelving is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1790 - The food contact surface of pans observed with carbon build up.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: metal stem thermometer
November 18, 2004Routine36Details / Comments
  • 0820 - Critical Repeat Various foods cold holding at improper temperatures.CORRECTED
  • 0820 - Critical Repeat Various foods hot holding at improper temperatures.
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service. (Dented cans)
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine and clean dish carts
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: various foods in the bakery and salad area.
  • 0480 - Repeat Unlabeled food containers. (Bakery)
  • 3340 - Critical Repeat Containers of toxic chemicals not stored separately from insecticides or rodenticides in bakery area.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the salad refrigerators.
  • 1930 - Repeat Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.CORRECTED
  • 1800 - The nonfood contact surface of the gaskets of the refrigerators has accumulations of grime and debris.
  • 1320 - There was no temperature measuring device located in the warmer unit next to the buffet.
  • 1320 - The temperature measuring device in the salad bar and bakery refrigerators were not properly located in the coldest part of the unit.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. (Scoops stored on drainage trays)
August 13, 2004Routine48Details / Comments
  • 0820 - Critical Repeat Various foods cold holding at improper temperatures.CORRECTED
  • 0820 - Critical Repeat Various foods hot holding at improper temperatures.
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service. (Dented cans)
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine and clean dish carts
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: various foods in the bakery and salad area.
  • 0480 - Repeat Unlabeled food containers. (Bakery)
  • 3340 - Critical Repeat Containers of toxic chemicals not stored separately from insecticides or rodenticides in bakery area.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the salad refrigerators.
  • 1930 - Repeat Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.CORRECTED
  • 1800 - The nonfood contact surface of the gaskets of the refrigerators has accumulations of grime and debris.
  • 1320 - There was no temperature measuring device located in the warmer unit next to the buffet.
  • 1320 - The temperature measuring device in the salad bar and bakery refrigerators were not properly located in the coldest part of the unit.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. (Scoops stored on drainage trays)
August 13, 2004Routine48Details / Comments
  • 0550 - In-use utensils improperly stored between use. (Ice scoop stored in ice as well as knives stored in between equipment)CORRECTED
  • 2000 - Repeat Clean PANS were not observed stored in a position to allow air-drying.
  • 2000 - Repeat Single service items observed unprotected from contamination.(coffee filters uncovered)
  • 3290 - Tools noted to be stored in such a way that it is contaminating food.CORRECTED
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.CORRECTED
  • 0820 - Critical Repeat Tuna, grean beans, and potato salad cold holding at improper temperatures.CORRECTED
  • 0820 - Critical Repeat Ham and chicken hot holding at improper temperatures.CORRECTED
  • 1930 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
  • 1800 - Repeat The nonfood contact surface of the the storage shelves has accumulations of grime and debris.
  • 3340 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 0480 - Repeat Unlabeled food containers.
  • 3380 - Critical Chlorine being applied to food contact surfaces does not meet the requirements of 50 ppm to 100 ppm
  • 3270 - Critical Methods are not being used to control pests (gnats)
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside of ice machine
  • 0690 - Open pitcher of water stored next to the handsink.CORRECTED
  • 3220 - Repeat Mops not hung up to air dry.
May 11, 2004Routine68Details / Comments
  • 3240 - Repeat Handwashing facilities are unclean and not maintained. CORRECTED.
  • 0480 - Unlabeled food containers.CORRECTED.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food using scoops with no handles.CORRECTED.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: interior of salad refrigerators, soda dispenser spigot, can opener blade.
  • 2000 - Single service items observed unprotected from contamination. (Coffee filters)
  • 2000 - Clean silverware were observed stored with the food-contact surface facing upward.
  • 2000 - Clean pans were not observed stored in a position to allow air-drying.
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service. (Dented Cans)
  • 3050 - No waste receptacle provided at handwashing lavatories in kitchen.CORRECTED.
  • 2890 - Repeat Light bulb in the buffet line not shielded, coated, or otherwise shatter-resistent.
  • 3080 - Less than 20 foot candles of light was noted in the reach in refrigerators.
  • 0470 - Repeat Unwrapped or uncovered food at the service line. CORRECTED.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (Waitress station in the back of the store)
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. (Back door has space gapping at the bottom.)
February 09, 2004Routine39Details / Comments
  • 3240 - Repeat Handwashing facilities are unclean and not maintained. CORRECTED.
  • 0480 - Unlabeled food containers.CORRECTED.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food using scoops with no handles.CORRECTED.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: interior of salad refrigerators, soda dispenser spigot, can opener blade.
  • 2000 - Single service items observed unprotected from contamination. (Coffee filters)
  • 2000 - Clean silverware were observed stored with the food-contact surface facing upward.
  • 2000 - Clean pans were not observed stored in a position to allow air-drying.
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service. (Dented Cans)
  • 3050 - No waste receptacle provided at handwashing lavatories in kitchen.CORRECTED.
  • 2890 - Repeat Light bulb in the buffet line not shielded, coated, or otherwise shatter-resistent.
  • 3080 - Less than 20 foot candles of light was noted in the reach in refrigerators.
  • 0470 - Repeat Unwrapped or uncovered food at the service line. CORRECTED.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (Waitress station in the back of the store)
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. (Back door has space gapping at the bottom.)
February 09, 2004Routine39Details / Comments
  • 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage.
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided. Cigarrettes and purses in the chemical storage closet.
  • 3220 - Repeat Mops and brooms not hung up to air dry.
  • 3080 - Repeat Less than 50 foot candles of light was noted in several hood systems throughout the kitchen. Replace all burned out bulbs.
  • 1600 - The exterior of the mechanical dishmachine is heavily soiled.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk in.
  • 0580 - Single-use gloves while worn during multi-tasked food preparation.
  • 1790 - Repeat The food contact equipment surface of the convection ovens is observed soiled with accumulations of grime and debris.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor. CORRECTED
  • 2720 - Repeat Outside refuse container was uncovered.
  • 1960 - Repeat Pans were found stacked while wet after cleaning and chemical sanitization.
  • 2890 - Light bulb in dish area and bulbs in the buffet line above the food are not shielded, coated, or otherwise shatter-resistent.
  • 1570 - The door gasket of the reach in freezer damaged.
  • 1570 - Handles of the convection oven were observed in a state of disrepair and damaged.
  • 2010 - Clean equipment/utensils were found stored under the meat prep cutting boards, and on dirty shelves in the prep area.
  • 3170 - Wall tile in the ladies room, several floor tiles and the grout near the dish machine is not maintained in good repair
  • 3380 - Critical Sanitizing bucket found without sanitizer and sanitizer bucket found with sanitizer concentration too high (exceeding 300ppm )
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 1350 - The temperature measuring device for the wash tank of the warewashing machine is not operating.
  • 3180 - The freezer floor, walk in floor under the shelves, the wall at the three compartment sink (moldy) and the bakery sneeze guard are noted in need of cleaning.
  • 0790 - Improper methods used to thaw poultry. CORRECTED
  • 0820 - Critical Repeat Pasta is cold holding at improper temperatures. Food discarded. CORRECTED
  • 0820 - Critical Repeat BBQ and chili hot holding at improper temperatures. CORRECTED
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Exterior threshold flap is missing creating a gap under the door.
  • 1800 - Repeat The nonfood contact surface of the paper towel dispenser, shelves in the prep area, the sides of the flat grill and the convection oven, the can racks in the walk in,and the inside of the cabinets in the bakery had accumulations of grime and debris.
  • 3320 - Critical Original containers of bleach does not have a legible manufacturer label. CORRECTED
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service. Dented cans in the walk in. CORRECTED
  • 3330 - Critical Working containers of cleaner are not properly labeled. CORRECTED
October 02, 2003Routine819Details / Comments
  • 0820 - Critical Repeat Chicken and fish hot holding at improper temperatures.
  • 0820 - Critical Repeat Chicken and fish hot holding at improper temperatures.
  • 2310 B - Repeat The handwash station at the near the 3-compartment sink is being used for purposes other than washing hands.
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided. Personal items being stored with single service items.
  • 1800 - Repeat The nonfood contact surface of the moldy gaskets and dirty cabinets in the buffet area had accumulations of grime and debris.
  • 3220 - Repeat Mops and brooms not hung up to air dry.
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service.
  • 1060 - The nonfood contact surface of the rag under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk in.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 0220 - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 1790 - Repeat The food contact equipment surface of the convection oven is observed soiled with accumulations of grime and debris.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 3270 - Critical Methods are not being used to control pests: flies are abundant in the establishment.
  • 1100 - Critical Repeat The food contact surface of the countertop in the bread station is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 2720 - Outside refuse container was uncovered.
  • 0570 - Wiping cloths improperly stored between use.
  • 1580 - Repeat The cutting board(s) along the pizza station are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1960 - Repeat Dishes were found stacked while wet after cleaning and chemical sanitization.
  • 1080 - The wire shisk is damaged beyond its use and is not designed and constructed to be durable.
  • 1570 - Repeat The door gasket of the reach in refrigerator is (missing, damaged).
  • 1570 - Repeat Ice machine, hood vents and the handles on the convection oven are observed in a state of disrepair and damaged.
  • 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door
  • 1770 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: scale
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ice machine
  • 3170 - Repeat Floor tile in the walk in, floor tile behind the pizza buffet, floor tile in front of the dish area, and the wall tile near the dishmachine is not maintained in good repair
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
  • 3340 - Critical Repeat Containers of butane are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3180 - Walls in the meat room, wall near the 3-compartment sink noted in need of cleaning.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
July 16, 2003Routine821Details / Comments
  • 0820 - Critical Repeat Chicken and fish hot holding at improper temperatures.
  • 0820 - Critical Repeat Chicken and fish hot holding at improper temperatures.
  • 2310 B - Repeat The handwash station at the near the 3-compartment sink is being used for purposes other than washing hands.
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided. Personal items being stored with single service items.
  • 1800 - Repeat The nonfood contact surface of the moldy gaskets and dirty cabinets in the buffet area had accumulations of grime and debris.
  • 3220 - Repeat Mops and brooms not hung up to air dry.
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service.
  • 1060 - The nonfood contact surface of the rag under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk in.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 0220 - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 1790 - Repeat The food contact equipment surface of the convection oven is observed soiled with accumulations of grime and debris.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 3270 - Critical Methods are not being used to control pests: flies are abundant in the establishment.
  • 1100 - Critical Repeat The food contact surface of the countertop in the bread station is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 2720 - Outside refuse container was uncovered.
  • 0570 - Wiping cloths improperly stored between use.
  • 1580 - Repeat The cutting board(s) along the pizza station are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1960 - Repeat Dishes were found stacked while wet after cleaning and chemical sanitization.
  • 1080 - The wire shisk is damaged beyond its use and is not designed and constructed to be durable.
  • 1570 - Repeat The door gasket of the reach in refrigerator is (missing, damaged).
  • 1570 - Repeat Ice machine, hood vents and the handles on the convection oven are observed in a state of disrepair and damaged.
  • 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door
  • 1770 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: scale
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ice machine
  • 3170 - Repeat Floor tile in the walk in, floor tile behind the pizza buffet, floor tile in front of the dish area, and the wall tile near the dishmachine is not maintained in good repair
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
  • 3340 - Critical Repeat Containers of butane are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3180 - Walls in the meat room, wall near the 3-compartment sink noted in need of cleaning.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
July 16, 2003Routine821Details / Comments

September 11, 2009 (Routine)



Violations:
  • 2310 B - The handwash station at the dish area is being used as a dump station.
    The handwash facility identified above is to be used for washing hands only
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the back kitchen area.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 1320 - There was no temperature measuring device located in all refrigerators.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3220 - Repeat Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3290 - Repeat Dirty mop water is stored in the kitchen.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 3170 - Repeat Floor tile is not maintained in good repair in dish washing area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Floor wet throughout kitchen. noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

June 08, 2009 (Routine)



Violations:
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0790 - Corrected During Inspection Improper methods used to thaw foods.
    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 an overflow. 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
  • 0820 A 1 - Corrected During Inspection Critical Foods hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 2350 ii - Plumbing connections under the hand sink is leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 3170 - Floor tiles in the dishwashing area is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Corrected During Inspection Repeat Floor throughout the restaurant and in the walk-in has standing water.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3290 - Corrected During Inspection Repeat Dirty mop water noted to be stored improperly.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
Comments:
All violations discussed with manager.

February 05, 2009 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the refrigerators.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0690 - Corrected During Inspection Pitcher of lemonade is store in the hand sink area.
    Protect food from miscellaneous sources of contamination.
  • 0820 A 2 - Corrected During Inspection Critical Ice cream cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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 cloth towel 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.
  • 1450 - Repeat Ice cream machine is not maintaining potentially hazardous foods 41F or below.
    Repair or replace the machine to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener blade
    Clean and sanitize these surfaces for food contact.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 2350 ii - Plumbing connections at the mop sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 3180 - Repeat Floor in the dish machine area, walk-in, and the dry storage has poodle of water, in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3240 - Handwashing facilities are unclean and not maintained. (moldy)
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3260 - Repeat Employees are not using the dressing rooms, designated area or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3290 - Repeat Dirty mop water is stored in the kitchen.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
Comments:
All violations discussed with manager.

October 21, 2008 (Routine)



Violations:
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0480 - Unlabeled food containers. salt, flour, pepper etc.
    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.
  • 1320 - Repeat There was no temperature measuring device located in all freezers and refrigerators.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the waitress area is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the mop bucket preventing its use.
  • 3180 - Repeat Floor in the walk-in freezer noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3260 - Corrected During Inspection Repeat Employees are not using the dressing rooms, designated area or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3290 - Corrected During Inspection Mop water is stored in the kitchen.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
Comments:
All violations discussed with manager.

June 20, 2008 (Routine)



Violations:
  • 0160 - Critical Two food employees failed to wash their hands before engaging in food preparation, after sweeping and handling soiled dishes an activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Employee washed hands in the prep sink at the bar because the handsink was not accessible.
    Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0220 - Critical Repeat The food handler is chewing gum while preparing food an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    All food handlers who are chewing gum must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 0450 - Critical Food employee failed to wash his or her hands.
    Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the wait station.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw eggs stored directly on top of banana pudding in the bakery refrigerator and cheese stored directly next to two containers of raw poultry in the prep refrigerator.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. Ice scoop stored on the drainage tray.
    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 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0790 - Improper methods used to thaw liquid eggs.
    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 an overflow. 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
  • 0820 A 2 - Corrected During Inspection Critical Liquid eggs and buttermilk cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1060 - The nonfood contact surface of the wet linen under the cutting board 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.
  • 1320 - Repeat There was no temperature measuring device located in several refrigerators.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1320 - Repeat The temperature measuring device located prep refrigerator is not easily readable.
    Provide an easily readable thermometer so employees can accurately read the thermometer.
  • 1450 - The refrigerator in the bakery area was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
    Provide additional refrigerators necessary to maintain food items at 41 degrees 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.
  • 2000 - Repeat Clean pans were not observed stored in a position to allow air-drying.
    Store the pans in a self-draining position that allows air-drying.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2310 - Critical Repeat Several handwashing facilites are blocked, preventing access by employees for easy handwashing. Several hand washing sinks had wiping cloths stored down in them.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing their use.
  • 2310 B - The handwash stations in the prep area are being used as a dump station.
    The handwash facility identified above is to be used for washing hands only
  • 3030 - No disposable towels were provided at the hand washing lavatory in the meat prep room.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3180 - The floors in the prep area are heavily soiled with food and an excessive amount of floor moisture pooling on the floor. Also the ceiling over the dish wash area is moldy.
    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:
Violations discussed for correcetion. Advised critical items must be corrected immediately.

February 27, 2008 (Routine)



Violations:
  • 0550 - Dispensing utensils improperly stored between uses. Ice scoopm stored on a drainage tray.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0570 - Wiping cloths improperly stored between use. Stored wet on counters also down in the hand sink.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1570 - The shelving in the refrigerator at the buffet line is rusted a condition that prevents necessary maintenance and easy cleaning.
    Repair the rusted shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the rusted shelving, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 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.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the food cart, the interior of the Delfield pizza refrigerator.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Repeat Clean pans were not observed stored in a position to allow air-drying.
    Store the pans in a self-draining position that allows air-drying.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can preventing its use.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
Violations discussed for correction.

November 13, 2007 (Routine)



Violations:
  • 0220 - Corrected During Inspection 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.
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0470 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0820 - Corrected During Inspection Critical Tuna salad and raw poultry cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1320 - There were no temperature measuring devices located in the hot holding units.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: vegetable slicer blades.
    Clean and sanitize these surfaces for food contact.
  • 2350 ii - Plumbing connections at thrree-compartment sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Violations discussed for correction. Restaurant in good sanitary condition!

August 27, 2007 (Routine)



Violations:
  • 0610 - Corrected During Inspection Repeat Meat 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.
  • 0790 - Repeat Improper methods used to thaw vanilla pudding, frozen dessert mix. Both products were thawed under hot running water. Also fish was thawed at room temperature.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 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 an overflow. 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
  • 0820 - Critical Repeat Pork, beef strips, meatloaf hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0820 - Critical Repeat Honey dew melon and pasta cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2000 - Repeat Clean pans were not observed stored in a position to allow air-drying.
    Store the pans in a self-draining position that allows air-drying.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the coffee preventing its use.
  • 2310 B - Repeat The handwash station in the prep area is being used as a dump station.
    The handwash facility identified above is to be used for washing hands only
  • 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.
  • 3050 - Repeat No waste receptacle provided at handwashing lavatories in prep area.
    Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3270 - Repeat Harborage conditions exist of fruit flies.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Violations discussed for correction.

May 16, 2007 (Routine)



Violations:
  • 0480 - Repeat There was an unlabeled food container stored in the area where the canned goods area stored.
    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. A pastry brush was stored handle down in the cheese at the pizza refrigerator.
    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.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. Ice scoops stored handle down in the ice at the wait stations.
    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 An open bag of granular sugar was stored directly on the floor at the front prep area less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1830 - Corrected During Inspection Soiled items were observed loaded into the warewashing machine improperly.
    Load items into racks, trays or baskets in a position that exposes all surfaces to an unobstructed spray and allows for drainage.
  • 2000 - Corrected During Inspection Repeat Clean cups were found stored on the floor in the kitchen.
    Store the clean cups in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2000 - Repeat Clean pans were not observed stored in a position to allow air-drying.
    Store the pans in a self-draining position that allows air-drying.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2310 - Critical Repeat The handwashing facility located at the front wait area is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the boxes preventing its use.
  • 3050 - No waste receptacle provided at handwashing lavatory in the bakery area.
    Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
  • 3170 - The floor tile in the walk-in freezer and the vent screen over the dish machine is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3270 - Harborage conditions exist of sewar flies at two wait station locations.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3290 - Repeat Dust pans and brooms were stored against food.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 3340 - Critical Repeat Hand sanitizer was stored in a cabinet with steak sauce and ketchup.
    Containers of toxic items must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed for correction. Good inspection. The permit was renewed during the inspection.

February 08, 2007 (Routine)



Violations:
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. drinks stored on top of the dish machine, food shelving, and cutting board.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: potatoes, and sauce
    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.
  • 0550 - In-use utensils improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0550 - Dispensing utensils improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0650 - The tea pitchers on display is not protected from contamination on the service line.
    Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
  • 0790 - Improper methods used to thaw ice cream mix
    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 an overflow. 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
  • 0820 - Critical Honey dew 51 degrees, cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Critical Fish 121, meat loaf 103, and pizza 127 hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1320 - There was no temperature measuring device located in the walk-in refrigerator.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1320 - The temperature measuring device located in the reach in refrigerator is not easily readable.
    Provide an easily readable thermometer so employees can accurately read the thermometer.
  • 1730 - The exterior of the baking pans have heavy carbonization build up and were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace the baking pans to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade, interior of refrigerators, and the cutting board in the bakery area.
    Clean and sanitize these surfaces for food contact.
  • 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. The interior of the ice machine is moldy.
    Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
  • 1930 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces. Soiled wiping cloths were stored down in the prep sink where cabbage was also stored.
    Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
  • 2000 - Repeat Clean pans and containers were not observed stored in a position to allow air-drying.
    Store the pans and containers in a self-draining position that allows air-drying.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2310 - Critical Repeat The handwashing facility located in the bakery is blocked and obstructed preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash, boxes and towel obstructing the sink and preventing its use.
  • 2310 B - The handwash station at the front wait counter and in the bakery are being used as a dump station.
    The handwash facility identified above is to be used for washing hands only
  • 2890 - Light bulb in the reach-in refrigerator in the bakery area is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Corrected During Inspection Repeat The flooring in the prep area of the main kitchen and the dish was area has heavy food debris.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided. Employee's persoanl items are stored in the food prep area eg. keys and sweater
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3290 - Repeat Brooms, dust pans, and ladder noted to be stored in such a way that it is contaminating equipment, food
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 3340 - Critical Repeat A containerof toxic chemical (butane fuel) was not properly stored in the salad buffet area to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed for correction. Advised all critical items must be corrected immediately.

November 22, 2006 (Routine)



Violations:
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils or after engaging in an activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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.
  • 2000 - Clean pans were not observed stored in a position to allow air-drying.
    Store the pans in a self-draining position that allows air-drying.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the prep area is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the tray preventing its use.
  • 2790 - The indoor ceiling material located in the toilet rooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3180 - Repeat The wall in the dish wash room is moldy.
    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.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3290 - Brooms and dust pans noted to be stored in such a way that it is contaminating food and equipment
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 3340 - Critical A container of toxic cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
All violations discussed for correction.

August 11, 2006 (Routine)



Violations:
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: can opener, chicken cutting board and station.
    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: bottom shelves and cabinets behind serving line.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2350 ii - Plumbing connections under the hand sink near chicken cutting station are leaking.
    Plumbing systems and components shall be maintained in good repair.
Comments:
Critical violations discussed for immediate correction/Other violations discussed for corrective action.

May 17, 2006 (Routine)



Violations:
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0210 - Food employees wearing soiled aprons.
    Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
  • 0260 - Critical Dented cans noted unsound or adulterated.
    Ensure food is safe and unadulterated.
  • 0580 - Soiled single-use gloves still in use.
    Discard gloves once soiled.
  • 0580 - Repeat Single-use gloves while worn during multi-tasked food preparation.
    Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
  • 0790 - Improper methods used to thaw crab. Item in sink not running water.
    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 an overflow. 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
  • 0820 - Critical Repeat 1) Chicken and steak cold holding at improper temperatures. Items noted side prep room and 2) next to deep fat fryer, 3) Prepped pizza
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Minimize amount of items that area out while prepping and portioning out.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board pizza prep area.
    Clean and sanitize these surfaces for food contact.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility. Grease build-up noted refuse area.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 2750 - Grease container back area noted soiled an having an accumulation of debris.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 3170 - Repeat Tile broken floor area warewashing machine.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - 1) Pizza prep area, @Physical structure@ in the @Location@ noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3270 - Harborage conditions exist. Flying inspects noted back prep area.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 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:
Critical violations discussed for immediate correction/Other violations discussed for corrective action.

February 16, 2006 (Routine)



Violations:
  • 0070 - Poor handwashing procedures observed.
    Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0550 - In-use utensils improperly stored between use. Utensils in standing water.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0580 - Single-use gloves while worn during multi-tasked food preparation.
    Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
  • 0820 - Critical Repeat Chicken, egg wash and hamburger cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0820 - Corrected During Inspection Critical BBQ chicken hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the meat walk-in.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Repeat 1) Some utensils noted with melted handles, 2) plastic tops to container noted broken 3) end caps missing whisk. 4) shelves milk reach-in back wait station and glass doors to large walk in. These items were observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the above mentioned items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, then replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board
    Clean and sanitize these surfaces for food contact.
  • 3170 - Repeat Floor tiles missing and chipped in multiple areas throughout food preparation and warewashing area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Critical violations discussed for immediate correction/Other violations discussed for corrective action

November 29, 2005 (Routine)



Violations:
  • 0060 - Critical Establishment needs additional certified food manager.
    Provide CFM
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0220 - Critical Employee noted eating while wearing plastic gloves. Employee was preparing/handling food or contacting clean food contact surfaces.
    All personnel must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 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.
  • 0820 - Critical Ham, beef, chicken, tuna, potato salad and macaroni salad cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Ham, beef and chicken were being sliced and prepared on back counter. Work with one product at a time and ensure time is minimized to ensure proper cold holding temperatures are not abused. Items on salad bar must be at proper temperature prior to placing in buffet line.
  • 0830 - Critical Prepared ready-to-eat (RTE) food items in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1570 - Repeat Shelves reach-in refrigerator far wait station noted with rust and surface material peeling away.
    Repair the shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Repeat Door to glass reach-in/walk-in does not close properly and opens whenever other doors are opened.
    Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Door gasket of the reach-in freezer is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1730 - Utensils were observed in a state of repair and condition preventing effective maintenance and easy cleaning. Ens caps missing to whisk and plastic handles to utensils melted.
    Discard and replace the utensils to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside cabinets and shelves under hot holding carving area.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3170 - Floor tile back prep line is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Critical violations discussed for immediate correction/Other violations discussed for corrective action

August 26, 2005 (Routine)



Violations:
  • 0160 - Critical Gloves being worn by most food handlers. No handwashing observed after changing gloves or changing task.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0790 - Corrected During Inspection Improper methods used to thaw poultry.
    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 an overflow. 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
  • 1550 - The warewashing machine drying table is not sealed to adjoining equipment or walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 1570 - Glass door to walk-in opens whenever one of the other doors are closed. Recommend repair door or seal shut if you can not keep door closed properly.
    Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Repeat Shelves reach-in wait station noted to be peeling surface material and rusty. Shelves were observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1730 - The water temperature gauge on the warewashing machine is not in good repair and/ or not accurate in the range of use. Gauge does not appear to be moving when rinse cycle engages. Temperature senrod device used by EHS does indicate adequate high temperature sanitizing. Establishment is also using these types of devices as well as maintaining a log book. There reading also indicates that warewashing machine is working properly.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
Comments:
Critical violation discussed and corrected/Other violations discussed for corrective action.

May 23, 2005 (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.
  • 0260 - Critical Box of tomatoes noted with some moldy and damaged.
    Ensure food is safe and unadulterated.
  • 1570 - Front counter cabinets and area around water damaged. Mildew smell noted in this area.
    Repair the area to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the area, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1730 - Whisk missing end caps and observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace the whisk and any other items to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1770 B - Critical Large amount of food debris frozen into ice under food containers salad bar area. Ice is added to the area to help keep items are proper cold holding temperatures.
    (1) Ensure unit is working properly, (2) Food service worker needs to ensure food debris does not fall into ice when changing out food product. (3) Ice needs changing.
  • 3050 - Inadequate amount of waste receptacle provided.
    Provide waste receptacle for employee usage.
  • 3170 - (1) Ceramic tiles missing and broken behind warewashing machine, (2) Cove molding broken front counter area
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Critical violations discussed for immediate correction/Other violations discussed for corrective action

May 23, 2005 (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.
  • 0260 - Critical Box of tomatoes noted with some moldy and damaged.
    Ensure food is safe and unadulterated.
  • 1570 - Front counter cabinets and area around water damaged. Mildew smell noted in this area.
    Repair the area to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the area, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1730 - Whisk missing end caps and observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace the whisk and any other items to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1770 B - Critical Large amount of food debris frozen into ice under food containers salad bar area. Ice is added to the area to help keep items are proper cold holding temperatures.
    (1) Ensure unit is working properly, (2) Food service worker needs to ensure food debris does not fall into ice when changing out food product. (3) Ice needs changing.
  • 3050 - Inadequate amount of waste receptacle provided.
    Provide waste receptacle for employee usage.
  • 3170 - (1) Ceramic tiles missing and broken behind warewashing machine, (2) Cove molding broken front counter area
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Critical violations discussed for immediate correction/Other violations discussed for corrective action

February 23, 2005 (Routine)



Violations:
  • 0210 - Repeat Food employees wearing soiled clothing.
    Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Critical Bourbon street chicken hot holding at improper temperatures. Chicken was previously cooked and placed in pass through window for transfer to a hot holding unit.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. Decrease the amount of time from cooking to placement into hot holding units.
  • 0820 - Critical Potato salad, tuna salad and crab salad at the salad bar cold holding at improper temperatures
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Ensure salad bar refrigerator is working properly and is able to hold items at proper cold holding temperatures.
  • 1570 - Shelves reach-in refrigerator front line observed in a condition that prevents necessary maintenance and easy cleaning. Surface material is peeling from shelves.
    Repair the shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: cutting board.
    Ensure cutting board goes through the wash/rinse/sanitizing process.
  • 2000 - Cups and drinks side wait station / Cutting board back prep were found in a location exposed to splash from handwashing sinks.
    Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2190 - Water from the handwashing sink wait station was measured at a temperature less than 110F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 2750 - Outside surfaces of grease container noted to be in need of cleaning. Spilled grease noted to these surfaces.
    Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
Comments:
Handwashing stressed/Critical violations discussed for immediate correction/Other violations discussed for corrective action.

February 23, 2005 (Routine)



Violations:
  • 0210 - Repeat Food employees wearing soiled clothing.
    Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Critical Bourbon street chicken hot holding at improper temperatures. Chicken was previously cooked and placed in pass through window for transfer to a hot holding unit.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. Decrease the amount of time from cooking to placement into hot holding units.
  • 0820 - Critical Potato salad, tuna salad and crab salad at the salad bar cold holding at improper temperatures
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Ensure salad bar refrigerator is working properly and is able to hold items at proper cold holding temperatures.
  • 1570 - Shelves reach-in refrigerator front line observed in a condition that prevents necessary maintenance and easy cleaning. Surface material is peeling from shelves.
    Repair the shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: cutting board.
    Ensure cutting board goes through the wash/rinse/sanitizing process.
  • 2000 - Cups and drinks side wait station / Cutting board back prep were found in a location exposed to splash from handwashing sinks.
    Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2190 - Water from the handwashing sink wait station was measured at a temperature less than 110F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 2750 - Outside surfaces of grease container noted to be in need of cleaning. Spilled grease noted to these surfaces.
    Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
Comments:
Handwashing stressed/Critical violations discussed for immediate correction/Other violations discussed for corrective action.

November 18, 2004 (Routine)



Violations:
  • 0210 - Food employees wearing soiled clothing.
    Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. (CORRECTED DURING INSPECTION)
  • 1320 - Repeat There was no temperature measuring device located in the hot holding unit. (PHF item stored in hot holding unit was noted to be out of proper hot holding temperature)
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
    Provide chlorine at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 0820 - Critical Repeat Roasted chicken hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. (CORRECTED DURING INSPECTION)
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1570 - Multiple food prep utensils were observed in a condition that prevents necessary maintenance and easy cleaning.
    Replace utensils with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Top lid area to potato peeling was observed in a state of disrepair and damaged.
    Replace top lid with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the reach-in refrigerators.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 1060 - The nonfood contact surface of the cardboard used on shelving 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.
  • 1790 - The food contact surface of pans observed with carbon build up.
    Clean the food contact surface of them pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: metal stem thermometer
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
Comments:
Handwashing stressed/Critical violations discussed for immediate correction/Other violations discussed for corrective action.

November 18, 2004 (Routine)



Violations:
  • 0210 - Food employees wearing soiled clothing.
    Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. (CORRECTED DURING INSPECTION)
  • 1320 - Repeat There was no temperature measuring device located in the hot holding unit. (PHF item stored in hot holding unit was noted to be out of proper hot holding temperature)
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
    Provide chlorine at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 0820 - Critical Repeat Roasted chicken hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. (CORRECTED DURING INSPECTION)
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1570 - Multiple food prep utensils were observed in a condition that prevents necessary maintenance and easy cleaning.
    Replace utensils with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Top lid area to potato peeling was observed in a state of disrepair and damaged.
    Replace top lid with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the reach-in refrigerators.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 1060 - The nonfood contact surface of the cardboard used on shelving 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.
  • 1790 - The food contact surface of pans observed with carbon build up.
    Clean the food contact surface of them pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: metal stem thermometer
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
Comments:
Handwashing stressed/Critical violations discussed for immediate correction/Other violations discussed for corrective action.

August 13, 2004 (Routine)



Violations:
  • 0820 - Critical Repeat Various foods cold holding at improper temperatures.CORRECTED
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Critical Repeat Various foods hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service. (Dented cans)
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine and clean dish carts
    Clean and sanitize these surfaces for food contact.
  • 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.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: various foods in the bakery and salad area.
    Store food in packages, covered containers, or wrappings.
  • 0480 - Repeat Unlabeled food containers. (Bakery)
    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.
  • 3340 - Critical Repeat Containers of toxic chemicals not stored separately from insecticides or rodenticides in bakery area.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the salad refrigerators.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 1930 - Repeat Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.CORRECTED
    Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
  • 1800 - The nonfood contact surface of the gaskets of the refrigerators 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.
  • 1320 - There was no temperature measuring device located in the warmer unit next to the buffet.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1320 - The temperature measuring device in the salad bar and bakery refrigerators were not properly located in the coldest part of the unit.
    Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. (Scoops stored on drainage trays)
    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.
Comments:
All violations discussed and/or corrected with manager.

August 13, 2004 (Routine)



Violations:
  • 0820 - Critical Repeat Various foods cold holding at improper temperatures.CORRECTED
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Critical Repeat Various foods hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service. (Dented cans)
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine and clean dish carts
    Clean and sanitize these surfaces for food contact.
  • 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.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: various foods in the bakery and salad area.
    Store food in packages, covered containers, or wrappings.
  • 0480 - Repeat Unlabeled food containers. (Bakery)
    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.
  • 3340 - Critical Repeat Containers of toxic chemicals not stored separately from insecticides or rodenticides in bakery area.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the salad refrigerators.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 1930 - Repeat Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.CORRECTED
    Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
  • 1800 - The nonfood contact surface of the gaskets of the refrigerators 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.
  • 1320 - There was no temperature measuring device located in the warmer unit next to the buffet.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1320 - The temperature measuring device in the salad bar and bakery refrigerators were not properly located in the coldest part of the unit.
    Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. (Scoops stored on drainage trays)
    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.
Comments:
All violations discussed and/or corrected with manager.

May 11, 2004 (Routine)



Violations:
  • 0550 - In-use utensils improperly stored between use. (Ice scoop stored in ice as well as knives stored in between equipment)CORRECTED
    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.
  • 2000 - Repeat Clean PANS were not observed stored in a position to allow air-drying.
    Store PANS in a self-draining position that allows air-drying.
  • 2000 - Repeat Single service items observed unprotected from contamination.(coffee filters uncovered)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3290 - Tools noted to be stored in such a way that it is contaminating food.CORRECTED
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.CORRECTED
    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.
  • 0820 - Critical Repeat Tuna, grean beans, and potato salad cold holding at improper temperatures.CORRECTED
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Critical Repeat Ham and chicken hot holding at improper temperatures.CORRECTED
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 1930 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
    Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
  • 1800 - Repeat The nonfood contact surface of the the storage shelves 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.
  • 3340 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 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.
  • 3380 - Critical Chlorine being applied to food contact surfaces does not meet the requirements of 50 ppm to 100 ppm
    Utilize only chlorine that meet the requirements of 50 ppm to 100ppm when applying to food contact surfaces
  • 3270 - Critical Methods are not being used to control pests (gnats)
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside of ice machine
    Clean and sanitize these surfaces for food contact.
  • 0690 - Open pitcher of water stored next to the handsink.CORRECTED
    Protect food from miscellaneous sources of contamination.
  • 3220 - Repeat Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
All violations discussed and/or corrected with manager. Advised manager to routinely check water and ice level at buffet to ensure proper temperatures. Permit Issued and Risk Assessment Completed.

February 09, 2004 (Routine)



Violations:
  • 3240 - Repeat Handwashing facilities are unclean and not maintained. CORRECTED.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 0480 - Unlabeled food containers.CORRECTED.
    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.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food using scoops with no handles.CORRECTED.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: interior of salad refrigerators, soda dispenser spigot, can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Single service items observed unprotected from contamination. (Coffee filters)
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 2000 - Clean silverware were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2000 - Clean pans were not observed stored in a position to allow air-drying.
    Store pans in a self-draining position that allows air-drying.
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service. (Dented Cans)
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 3050 - No waste receptacle provided at handwashing lavatories in kitchen.CORRECTED.
    Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
  • 2890 - Repeat Light bulb in the buffet line not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3080 - Less than 20 foot candles of light was noted in the reach in refrigerators.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 0470 - Repeat Unwrapped or uncovered food at the service line. CORRECTED.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (Waitress station in the back of the store)
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. (Back door has space gapping at the bottom.)
    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.
Comments:
All violations discussed and/or corrected with manager.

February 09, 2004 (Routine)



Violations:
  • 3240 - Repeat Handwashing facilities are unclean and not maintained. CORRECTED.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 0480 - Unlabeled food containers.CORRECTED.
    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.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food using scoops with no handles.CORRECTED.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: interior of salad refrigerators, soda dispenser spigot, can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Single service items observed unprotected from contamination. (Coffee filters)
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 2000 - Clean silverware were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2000 - Clean pans were not observed stored in a position to allow air-drying.
    Store pans in a self-draining position that allows air-drying.
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service. (Dented Cans)
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 3050 - No waste receptacle provided at handwashing lavatories in kitchen.CORRECTED.
    Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
  • 2890 - Repeat Light bulb in the buffet line not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3080 - Less than 20 foot candles of light was noted in the reach in refrigerators.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 0470 - Repeat Unwrapped or uncovered food at the service line. CORRECTED.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (Waitress station in the back of the store)
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. (Back door has space gapping at the bottom.)
    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.
Comments:
All violations discussed and/or corrected with manager.

October 02, 2003 (Routine)



Violations:
  • 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage.
    Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided. Cigarrettes and purses in the chemical storage closet.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3220 - Repeat Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3080 - Repeat Less than 50 foot candles of light was noted in several hood systems throughout the kitchen. Replace all burned out bulbs.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 1600 - The exterior of the mechanical dishmachine is heavily soiled.
    Clean the dish machine throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0580 - Single-use gloves while worn during multi-tasked food preparation.
    Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
  • 1790 - Repeat The food contact equipment surface of the convection ovens is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor. CORRECTED
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 2720 - Repeat Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 1960 - Repeat Pans were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2890 - Light bulb in dish area and bulbs in the buffet line above the food are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 1570 - The door gasket of the reach in freezer damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - Handles of the convection oven were observed in a state of disrepair and damaged.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2010 - Clean equipment/utensils were found stored under the meat prep cutting boards, and on dirty shelves in the prep area.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 3170 - Wall tile in the ladies room, several floor tiles and the grout near the dish machine is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3380 - Critical Sanitizing bucket found without sanitizer and sanitizer bucket found with sanitizer concentration too high (exceeding 300ppm )
    Maintain sanitizer concentration at a minimum of 50 ppm.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 1350 - The temperature measuring device for the wash tank of the warewashing machine is not operating.
    Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
  • 3180 - The freezer floor, walk in floor under the shelves, the wall at the three compartment sink (moldy) and the bakery sneeze guard are noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 0790 - Improper methods used to thaw poultry. CORRECTED
    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 an overflow 3. As part of the cooking process
  • 0820 - Critical Repeat Pasta is cold holding at improper temperatures. Food discarded. CORRECTED
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Reheated and put back on the buffet.
  • 0820 - Critical Repeat BBQ and chili hot holding at improper temperatures. CORRECTED
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0450 - Critical 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.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Exterior threshold flap is missing creating a gap under the door.
    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.
  • 1800 - Repeat The nonfood contact surface of the paper towel dispenser, shelves in the prep area, the sides of the flat grill and the convection oven, the can racks in the walk in,and the inside of the cabinets in the bakery had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3320 - Critical Original containers of bleach does not have a legible manufacturer label. CORRECTED
    Provide manufacturer's label on containers of bleach that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service. Dented cans in the walk in. CORRECTED
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 3330 - Critical Working containers of cleaner are not properly labeled. CORRECTED
    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:
All violations discussed for correction with the CFM. Several violations corrected since the last inspection throughout the facility.

July 16, 2003 (Routine)



Violations:
  • 0820 - Critical Repeat Chicken and fish hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0820 - Critical Repeat Chicken and fish hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 2310 B - Repeat The handwash station at the near the 3-compartment sink is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided. Personal items being stored with single service items.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 1800 - Repeat The nonfood contact surface of the moldy gaskets and dirty cabinets in the buffet area had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3220 - Repeat Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 1060 - The nonfood contact surface of the rag under the cutting board 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.
  • 0470 - Critical Repeat Raw animal food holding 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.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 2930 - Repeat 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.
  • 0220 - Critical Repeat 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.
  • 1790 - Repeat The food contact equipment surface of the convection oven is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 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.
  • 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.
  • 3270 - Critical Methods are not being used to control pests: flies are abundant in the establishment.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 1100 - Critical Repeat The food contact surface of the countertop in the bread station is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the countertop 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.
  • 2720 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1580 - Repeat The cutting board(s) along the pizza station are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1960 - Repeat Dishes were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 1080 - The wire shisk is damaged beyond its use and is not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 1570 - Repeat The door gasket of the reach in refrigerator is (missing, damaged).
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - Repeat Ice machine, hood vents and the handles on the convection oven are observed in a state of disrepair and damaged.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door
    Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 1770 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: scale
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ice machine
    Clean and sanitize these surfaces for food contact.
  • 3170 - Repeat Floor tile in the walk in, floor tile behind the pizza buffet, floor tile in front of the dish area, and the wall tile near the dishmachine is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
  • 3340 - Critical Repeat Containers of butane are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of butane must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3180 - Walls in the meat room, wall near the 3-compartment sink noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
All violations discussed with the CFM for correction.

July 16, 2003 (Routine)



Violations:
  • 0820 - Critical Repeat Chicken and fish hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0820 - Critical Repeat Chicken and fish hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 2310 B - Repeat The handwash station at the near the 3-compartment sink is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided. Personal items being stored with single service items.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 1800 - Repeat The nonfood contact surface of the moldy gaskets and dirty cabinets in the buffet area had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3220 - Repeat Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 1060 - The nonfood contact surface of the rag under the cutting board 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.
  • 0470 - Critical Repeat Raw animal food holding 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.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 2930 - Repeat 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.
  • 0220 - Critical Repeat 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.
  • 1790 - Repeat The food contact equipment surface of the convection oven is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 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.
  • 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.
  • 3270 - Critical Methods are not being used to control pests: flies are abundant in the establishment.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 1100 - Critical Repeat The food contact surface of the countertop in the bread station is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the countertop 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.
  • 2720 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1580 - Repeat The cutting board(s) along the pizza station are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1960 - Repeat Dishes were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 1080 - The wire shisk is damaged beyond its use and is not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 1570 - Repeat The door gasket of the reach in refrigerator is (missing, damaged).
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - Repeat Ice machine, hood vents and the handles on the convection oven are observed in a state of disrepair and damaged.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door
    Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 1770 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: scale
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ice machine
    Clean and sanitize these surfaces for food contact.
  • 3170 - Repeat Floor tile in the walk in, floor tile behind the pizza buffet, floor tile in front of the dish area, and the wall tile near the dishmachine is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
  • 3340 - Critical Repeat Containers of butane are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of butane must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3180 - Walls in the meat room, wall near the 3-compartment sink noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
All violations discussed with the CFM for correction.

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