Horizons Unlimited, 420 Woodway Lane, Virginia Beach, VA - Restaurant inspection findings and violations

September 28, 2009 (Routine)

Comments:
All foods are imported from the central kitchen.

April 06, 2009 (Routine)

Violations:

• 0220 - Critical The employee's foods is stored in the reach-in in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may stored personal food so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 1750 - Manufacturer containers were observed reused for the storage of jelly. Potato sald container container is not cleanable.
  Discontinue the reuse of manufacturer containers for jelly storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2350 ii - Plumbing connection under the three compartment sink is leaking.
  Plumbing systems and components shall be maintained in good repair.

Comments:
All violations discussed with manager. (5 cartoon eggs, milk, sausage, pancake mix in reach-in)

October 06, 2008 (Routine)

Comments:
Restaurant appear to be in compliance with Health Department Regulations. No foods are cooked and served to the kids. Only dry cereal and milk for breakfast. Food is cooked at central location and delivered to facility.

June 24, 2008 (Follow-up)

Violations:

• 0820 A 1 - Critical Greens hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) hot dogs and fruit cups 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.
• 1450 - The oven is not maintaining potentially hazardous foods 135 degrees or above.
  Repair or replace the oven 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.
• 1750 - Repeat Single-service items were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Food contact surfaces of the water cooler spout were found moldy.
  Clean food-contact surfaces of the water spout no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1790 - Repeat The food contact equipment surface of the GE 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.
• 2000 - Corrected During Inspection A mixing bowl was found stored in a cabinet facing upward with toxic cleaners.
  Store the bowl in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 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.
• 3340 - Corrected During Inspection Critical Repeat Containers of toxic cleaners 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:
Foods transported from the central kitchen are delivered in insulated containers and held until service. A means of rehating and hot holding of potentailly hazardous foods is not available.

June 23, 2008 (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.
• 0270 - Critical Food prepared in a private home is distributed or offered for sale to the public.
  Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
• 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 Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  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.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 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.
• 0790 - Repeat Improper methods used to thaw shrimp.
  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
• 0800 - Critical Green beans noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0810 - The methods used for cooling were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 A 2 - Critical Potentially hazardous food cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1650 - The temperature of the in-use wash water solution was observed at less than 110F.
  Maintain a temperature of 110F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
• 1750 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener..
  Clean and sanitize these surfaces for food contact.
• 1790 - Repeat The food contact equipment surface of the 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.
• 2190 - Repeat Water from the handwashing sinks at kitchen and classroom were 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.
• 2350 ii - Commode in men's toilet room in poor repair.
  Repair and maintain all plumbing components ans fixtures.
• 3290 - Cleaning equipment noted to be stored in such a way that it is contaminating food and utensils at 3-compartment sink
  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 - Corrected During Inspection 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.

Comments:
Violations discussed for correction. Minimum 110 degree hot water required at 3-compartment sink.

October 24, 2007 (Routine)

Violations:

• 0790 - Items thawing by being placed on counter and in three compartment sink. One pan is under sanitizer in third compartment of sink.
  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
• 0830 - Critical The prepared ready-to-eat (RTE) potato salad 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 - The nonfood contact surface of the aluminum foil lining cart 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 equipment surface of the 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.
• 3270 - Harborage conditions exist. Flies noted.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Comments:
Above discussed for corrective action/Permit issued/CFM expires at the end of this month.

April 24, 2007 (Routine)

Violation: 2190 - Water from the handwashing sinks measured at (100 degree F.) 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.
Comments:
Above discussed for corrective action/New water heater installed four months ago/adjust water heater temperature.

October 20, 2006 (Routine)

Comments:
Child care facility receives cooked food from commissary. Staff instructed to ensure foods received are at proper temperature. Handwashing stressed.

July 28, 2006 (Routine)

Violations:

• 0830 - Critical Repeat 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.
• 2190 - Repeat The handwashing sink at classroom is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
  Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
• 2350 ii - Commode in girl's toilet room in poor repair.
  Repair plumbing.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 2920 - Repeat Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. 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.
• 3070 - Toilet tissue was not present at each toilet
  To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand

Comments:
Violations discussed for inspection.

May 17, 2006 (Routine)

Violations:

• 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.
• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  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.
• 0820 - Corrected During Inspection Critical Repeat Hamburgers hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 0820 - Corrected During Inspection Critical Milk cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) tuna salad 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.
• 1150 - The nonfood contact surface of the foil covered cart is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 2190 - Repeat The handwashing sink in classroom is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
  Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Doors and windows without screening left open.
  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.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the employee toilet 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
• 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive vapors. Grease producing cooking occurring without proper ventilation.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes

Comments:
Violations discussed for correction. Coffee pot full of grease stored in refrigerator and soiled cooking utensils indicate that grease producing cooking is being conducted. Mechanical ventilation is not available. Milk taken from Day Care refrigerator and left out during meal service was placed back in refrigerator.

February 16, 2006 (Routine)

Violations:

• 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.
• 0820 - Corrected During Inspection Critical Chicken and rice hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) ham 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.
• 1320 - Repeat There was no temperature measuring device located in the freezer.
  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.
• 2190 - Repeat The handwashing sink in classroom is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
  Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. 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.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
  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

Comments:
Violations discussed for correction.

December 19, 2005 (Routine)

Violations:

• 0830 - Critical Repeat The prepared ready-to-eat (RTE) hot dogs 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.
• 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) chicken in the refrigerator, the food should have been discarded three days ago.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1320 - There was no temperature measuring device located in the reach-in freezer.
  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.
• 1750 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of reach-in refrigerator,can-opener.
  Clean and sanitize these surfaces for food contact.
• 1790 - Repeat The interior of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2190 - Repeat The handwashing sink in classroom is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
  Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
• 2350 ii - Repeat Toilet in poor repair.
  Repair plumbing.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3090 - Repeat Ventilation in toilet rooms is not sufficient to keep rooms free of excessive obnoxious odors. Mechanical ventilation fans not operating.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive vapors and grease. Cooking that produces grease being conducted in kitchen without proper mechanical ventilation.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes

Comments:
Violations discussed for correction. Meats are being fried on kitchen fryer without proper mechanical ventilation. Cooking that produces grease not allowed at this facility.

September 19, 2005 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the reach-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) noodles 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 - The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: can-opener.
  Clean and sanitize these surfaces for food contact.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 2190 - Repeat The handwashing sink at classroom is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
  Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
• 2350 ii - Repeat Commode in girl's toilet room in poor repair.
  Repair plumbing.

Comments:
Violations discussed for correction. New faucet with mixing valve has been purchased for handbasin in classroom but has not been installed.

July 18, 2005 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical In use 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.
• 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.
• 0830 - Critical Repeat 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.
• 0960 2 - Repeat The food contact surface of the metal banded brush is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Replace the brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener.
  Clean and sanitize these surfaces for food contact.
• 2190 - Repeat The handwashing sink at classroom is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
  Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
• 3090 - Ventilation is not sufficient to keep rooms free of excessive vapors. Chicken frying in kitchen without mechanical ventilation.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3320 - Corrected During Inspection Critical Original containers of bleach does not have a legible manufacturer label
  Provide manufacturer's label on containers of toxic chemicals that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.

Comments:
Violations discussed for correction.

May 04, 2005 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Repeat Raw shell eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0480 - Corrected During Inspection 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.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) spaghetti and meat sauce 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.
• 0960 2 - The food contact surface of the metal banded brush is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Replace the brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1150 - The nonfood contact surface of the foil lined cart is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the reach-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.
• 2350 ii - Commode in poor repair in toilet room.
  Repair plumbing.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Toilet room windows not screened.
  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:
Violations discussed for correction.

May 04, 2005 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Repeat Raw shell eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0480 - Corrected During Inspection 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.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) spaghetti and meat sauce 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.
• 0960 2 - The food contact surface of the metal banded brush is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Replace the brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1150 - The nonfood contact surface of the foil lined cart is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the reach-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.
• 2350 ii - Commode in poor repair in toilet room.
  Repair plumbing.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Toilet room windows not screened.
  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:
Violations discussed for correction.

February 10, 2005 (Routine)

Violations:

• 0200 - Corrected During Inspection 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.
• 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0470 - Corrected During Inspection Critical Repeat Raw shell eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0830 - Critical 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.
• 1320 - Repeat There was no temperature measuring device located in the reach-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.
• 1560 - Repeat There is a floor mounted refrigerator that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of reach-in refrigerator,can-opener.
  Clean and sanitize these surfaces for food contact.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 2190 - Repeat The handwashing sink in classroom is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
  Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
• 2890 - Repeat Light bulb in reach-in refrigerator not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

Comments:
Violations discussed for correction.

February 10, 2005 (Routine)

Violations:

• 0200 - Corrected During Inspection 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.
• 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0470 - Corrected During Inspection Critical Repeat Raw shell eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0830 - Critical 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.
• 1320 - Repeat There was no temperature measuring device located in the reach-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.
• 1560 - Repeat There is a floor mounted refrigerator that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of reach-in refrigerator,can-opener.
  Clean and sanitize these surfaces for food contact.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 2190 - Repeat The handwashing sink in classroom is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
  Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
• 2890 - Repeat Light bulb in reach-in refrigerator not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

Comments:
Violations discussed for correction.

December 02, 2004 (Routine)

Violations:

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener. Corrected.
  Clean and sanitize these surfaces for food contact.
• 3030 - No disposable towels were provided at the hand washing lavatory in the girl's toilet room. Corrected.
  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
• 2190 - The handwashing sink in the classroom is equipped with separate cold and hot water faucets rather than a mixing valve or combination faucet.
  Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
• 0240 - Employees observed working in the food service area without proper hair restraints. Corrected.
  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.
• 3380 - Critical Quat sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize only sanitizing agents that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
• 1730 - The thermometer in the refrigerator is not in good repair and/ or not accurate in the range of use. Corrected.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.

Comments:
Violations discussed for correction.

December 02, 2004 (Routine)

Violations:

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener. Corrected.
  Clean and sanitize these surfaces for food contact.
• 3030 - No disposable towels were provided at the hand washing lavatory in the girl's toilet room. Corrected.
  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
• 2190 - The handwashing sink in the classroom is equipped with separate cold and hot water faucets rather than a mixing valve or combination faucet.
  Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
• 0240 - Employees observed working in the food service area without proper hair restraints. Corrected.
  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.
• 3380 - Critical Quat sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize only sanitizing agents that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
• 1730 - The thermometer in the refrigerator is not in good repair and/ or not accurate in the range of use. Corrected.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.

Comments:
Violations discussed for correction.

October 01, 2004 (Routine)

Violations:

• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  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.
• 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
• 0060 - Critical Repeat Employee who can demonstrate knowledge not available.
  Provide certified manager during all hours of operation.
• 1320 - The temperature measuring device in the reach-in refrigerator was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 1320 - There was no temperature measuring device located in the kitchen 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.
• 2890 - Repeat Light bulbs in reach-in refrigerators not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2920 - Staff toilet room doors are not self-closing.
  Provide a self-closer for the toilet room door. 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.
• 1560 - There are floor mounted refrigerators and freezers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor

Comments:
Violations discussed for correction. Certified manager's certificate has expired. Risk assessment completed and permit renewed.

October 01, 2004 (Routine)

Violations:

• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  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.
• 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
• 0060 - Critical Repeat Employee who can demonstrate knowledge not available.
  Provide certified manager during all hours of operation.
• 1320 - The temperature measuring device in the reach-in refrigerator was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 1320 - There was no temperature measuring device located in the kitchen 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.
• 2890 - Repeat Light bulbs in reach-in refrigerators not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2920 - Staff toilet room doors are not self-closing.
  Provide a self-closer for the toilet room door. 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.
• 1560 - There are floor mounted refrigerators and freezers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor

Comments:
Violations discussed for correction. Certified manager's certificate has expired. Risk assessment completed and permit renewed.

July 02, 2004 (Routine)

Violations:

• 0820 - Critical Repeat Chicken cold holding at improper temperatures. Corrected
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 3080 - Less than 20 foot candles of light was noted in the GE refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Corrected
  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.
• 1790 - Repeat The interior of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the interior of the microwave oven at least every 24 hours.
• 2890 - Light bulb in the refrigerator is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 0790 - Repeat 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

Comments:
All violations discussed with the manager for correction.

July 02, 2004 (Routine)

Violations:

• 0820 - Critical Repeat Chicken cold holding at improper temperatures. Corrected
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 3080 - Less than 20 foot candles of light was noted in the GE refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Corrected
  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.
• 1790 - Repeat The interior of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the interior of the microwave oven at least every 24 hours.
• 2890 - Light bulb in the refrigerator is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 0790 - Repeat 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

Comments:
All violations discussed with the manager for correction.

March 11, 2004 (Routine)

Violations:

• 0820 - Critical Rice cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat 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.
• 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and good repair.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 1790 - Repeat The food contact equipment surface of the interior of the microwave is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the microwave to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 1590 - The microwave oven was found in a state of repair and condition that may result in human exposure to radiation leakage. The top panel is missing.
  Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, contactto make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations.
• 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3340 - Critical Repeat Containers of toxic cleaner was 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.
• 0790 - Improper methods used to thaw food
  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
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the prep table.
  Clean and sanitize these surfaces for food contact.
• 3090 - The fryer used to fry foods was not properly vented. There is no mechanical ventilation present in the establishment.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw eggs stored over other foods.
  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.

Comments:
All violations discussed with the manager for correction.

March 11, 2004 (Routine)

Violations:

• 0820 - Critical Rice cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat 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.
• 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and good repair.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 1790 - Repeat The food contact equipment surface of the interior of the microwave is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the microwave to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 1590 - The microwave oven was found in a state of repair and condition that may result in human exposure to radiation leakage. The top panel is missing.
  Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, contactto make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations.
• 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3340 - Critical Repeat Containers of toxic cleaner was 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.
• 0790 - Improper methods used to thaw food
  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
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the prep table.
  Clean and sanitize these surfaces for food contact.
• 3090 - The fryer used to fry foods was not properly vented. There is no mechanical ventilation present in the establishment.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw eggs stored over other foods.
  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.

Comments:
All violations discussed with the manager for correction.

December 03, 2003 (Routine)

Violations:

• 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: inside of reach in refrigerators and can opener blade.
  Clean and sanitize these surfaces for food contact.
• 3340 - Critical Containers of toxic chemicals not stored separately from insecticides or rodenticides. CORRECTED.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 1790 - Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 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 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.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 1320 - The temperature measuring device located in the Roper refrigerator is broken.
  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.
• 0940 - Critical The cheese in the Roper refrigerator is molded.CORRECTED.
  Discard or render unusable food that is found to be unsafe or adulterated.

Comments:
All violations discussed and/or corrected with the manager.

December 03, 2003 (Routine)

Violations:

• 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: inside of reach in refrigerators and can opener blade.
  Clean and sanitize these surfaces for food contact.
• 3340 - Critical Containers of toxic chemicals not stored separately from insecticides or rodenticides. CORRECTED.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 1790 - Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 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 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.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 1320 - The temperature measuring device located in the Roper refrigerator is broken.
  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.
• 0940 - Critical The cheese in the Roper refrigerator is molded.CORRECTED.
  Discard or render unusable food that is found to be unsafe or adulterated.

Comments:
All violations discussed and/or corrected with the manager.

August 08, 2003 (Routine)

Violations:

• 1790 - Repeat The interior of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the interior of the microwave oven at least every 24 hours.
• 3270 - Critical Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 1320 - Repeat There was no temperature measuring device located in the GE reach-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.
• 2890 - Repeat Light bulb in GE refrigeratoris not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1510 - Repeat The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: the interior of the cabinet.
  Clean and sanitize these surfaces for food contact.
• 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3340 - Critical Containers of toxic hand cleaner and soap are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
  Containers of toxic cleaners and soap must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 2310 - Critical The handwashing facility located near the kitchen is blocked, preventing access by employees for easy handwashing. Corrected.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food cart preventing its use.

Comments:
All violations discussed with the manager for immediate correction.

August 08, 2003 (Routine)

Violations:

• 1790 - Repeat The interior of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the interior of the microwave oven at least every 24 hours.
• 3270 - Critical Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 1320 - Repeat There was no temperature measuring device located in the GE reach-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.
• 2890 - Repeat Light bulb in GE refrigeratoris not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1510 - Repeat The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: the interior of the cabinet.
  Clean and sanitize these surfaces for food contact.
• 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3340 - Critical Containers of toxic hand cleaner and soap are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
  Containers of toxic cleaners and soap must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 2310 - Critical The handwashing facility located near the kitchen is blocked, preventing access by employees for easy handwashing. Corrected.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food cart preventing its use.

Comments:
All violations discussed with the manager for immediate correction.