May 21, 2009 (Routine)

• 1800 - The nonfood contact surface of the freezer and fryers is accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Utensils not air-dried before being placed in storage drawer.
  Air-dry utensils before storage.
• 3180 - Floor in walk-in refrigerator 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.

April 11, 2008 (Routine)

• 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. Walk in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Fryers with heavy grese build up.
  Clean and sanitize these surfaces for food contact.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the 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
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - Repeat Floor in the storage area at water heater and under soda syrup noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

March 01, 2007 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ovens and fryers..
  Clean and sanitize these surfaces for food contact.
• 1960 - Stainless steel 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.
• 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  Cover all waste containers when not in continuous use.
• 3180 - Floor under water heater and in walk-in refrigerator noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

March 21, 2006 (Routine)

September 29, 2005 (Routine)

• 1320 - Thermometer in display cooler not accurate.
  Replace with an accurate thermometer.
• 1800 - The nonfood contact surface of the utensil drawer 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.
• 2020 - Ice scoop buried in ice in ice-maker.
  Store scoop with handle up or on outside of ice-maker.

March 10, 2005 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: reach-in refrigerators and warming cabinet.
  Clean and sanitize these surfaces for food contact.
• 1960 - 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.
• 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  Cover all waste containers when not in continuous use.
• 3170 - Urinal will not flush.
  Repair ASAP.
• 3180 - Floor and toilet in men's room noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3340 - Corrected During Inspection Critical Container of sanitizer not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 22, 2004 (Follow-up)

• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Two types of sanitizer being used. No chlorine test kit provided.
  Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1800 - The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and debris. Grease build-up on the exterior of the fryers. Corrected.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged. Door gaskets of the 2 front reach-in units need repair / replacement. Gaskets on order per Mgr.
  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.
• 3170 - @Physical structure@ is not maintained in good repair. Strong odor at the mop sink. On work order per Mgr. Due to vent pipe.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 09, 2004 (Routine)

• 1800 - Repeat The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and debris. Grease build-up in the exhaust hoods, food debris in the reach-in freezer, grease build-up on the exterior of the fryers.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2700 - The waste storage container for @LOCATION@ is in disrepair. Clogged drain in the dumpster pad.
  Replace the waste storage container for @CONTAMINATES@.
• 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged. Door gaskets of the 2 front reach-in units need repair / replacement.
  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.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3170 - @Physical structure@ is not maintained in good repair. Strong odor at the mop sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3380 - Critical Repeat @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Walk-in cooler, 2 buckets at the sandwich prep. unit, breading station.
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
• 3180 - @Physical structure@ in the @Location@ noted in need of cleaning. Mold build-up on the door gaskets of the sandwich prep. unit and the reach-in freezer beside the fryers.
  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.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@. Chain grill, fryers, slicer, microwave ovens, convection ovens.
  Clean and sanitize these surfaces for food contact.

March 31, 2004 (Follow-up)

• 1780 - Critical Repeat Food contact surfaces of the @EQUIPMENT@ used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Rust build-up in the ice bin. On work order per Mgr.
  Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - Repeat The nonfood contact surface of the @EQUIPMENT@ had accumulations of grime and debris. Reach-in freezer, around fryers, 4 unit ovens, exhaust hoods.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3380 - Critical Repeat @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Two locations, sanitizer not at proper concentration. Corrected during inspection.
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Slicer and broiler oven.
  Clean and sanitize these surfaces for food contact.

March 17, 2004 (Routine)

• 1780 - Critical Food contact surfaces of the @EQUIPMENT@ used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Rust build-up in the ice machine bin.
  Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 3030 - No disposable towels were provided a the hand washing lavatory in the back hand sink.
  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
• 1800 - The nonfood contact surface of the @EQUIPMENT@ had accumulations of grime and debris. Hoods, fryers, ovens, and reach-in units.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0470 - Critical Unwrapped or uncovered food in the @LOCATION@. Reach-in freezers, 2 units behind the line.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. Improper procedure being used.
  Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
• 3140 - Emplotee drink cups and personal items found in the food prep. area.
  Employees must use a designated area for drinking and storing personal items.
• 3380 - Critical @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Behind the front line and the walk-in cooler.
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@. Broiler, microwave oven, slicer, and bun toaster.
  Clean and sanitize these surfaces for food contact.

April 22, 2003 (Routine)

• 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: the vegetable slicer, and the butter brush. The mngr. corrected these items at the time of evaluation.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the bulk ketchup dispenser had accumulations of grime and debris. There was black mold on the outside of the ketchup container. The (inside bottom) of the cooling units were soiled.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0380 - Critical A commercially packaged bag of peaches/syrup in the dry storage room had been broken open. The contents of the package had spilled onto other packaged bags in the box. The mngr. corrected this item at the time of evaluation. The bag was discarded.
  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.
• 3170 - Repeat The tile at the mop-sink area was missing/broken and is not maintained in good repair rendering the surface no longer cleanable.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The floor throughout the kitchen was soiled, especially in the walk-in refrigerator and in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 1100 - The food contact surface of the butter brush and the oven mitt is not smooth, contains cracks, chips, or pits and can not be easily cleaned. The mngr. discarded these items at the time of evaluation.
  Replace the oven mitt and the butter brush 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.
• 0570 - Repeat The wiping cloths and the wiping cloth solution were very soiled and there was no sanitizer detected in the bucket.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.